Tamales de Pipián are typical of the Valle del Cauca region—and are something out of this world. They are smaller than other tamales, somewhat like an appetizer size. They contain a yellow potato mixture called pipián, and are served with an extraordinary hot Ají de Maní. They are not hard to prepare; just read the recipe several times to put some of the steps in order in your mind and go. Enjoy, as they are really worth it.
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