1/4 cup vegetable oil
1 tablespoon garlic powder
2 tablespoons dried basil
3 tablespoons dried oregano
1 teaspoon allspice
1 teaspoon white pepper flakes
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons cornstarch
1/2 teaspoon onion powder
1 teaspoon dried basil
2 cloves garlic, crushed
6 green leaf lettuce
In a small saucepan, melt the vegetable oil, garlic powder, basil, oregano, allspice, white pepper flakes and garlic powder. Heat to medium heat and add enchilada sauce, mixed with tamales. Mix gently until liquids are well blended.
Cook tamales in a large skillet until lightly browned, covered and lightly crisp on one side.
Remove from heat and spread on warmed plate. Top with green leaf lettuce.
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