Adrian and two friends came home for Christmas break. They really wanted to cook, but needed to keep the recipe gluten free and dairy free. Over spring break, they perfected this recipe.
I am not sure where we found this recipe, but it is one of our top favorites. The tamales do take a good afternoon to prepare, but there is often extra to share or to freeze.
Look for the corn husks at a Mexican store if there is one near you. Soak the dried beans over night before cooking, or see notes to use canned beans. Be sure to soak the corn husks a few hours ahead of time. Homemade tomatillo sauce is recommended.
While we have made extra batches of these for sharing or to have on hand for a quick dessert, we usually skip the jar and just make a batch of these fudgy brownies.