Simmering meats, seasoned stuffing, and homemade corn masa — tamales represent a true Mesoamerican culinary tradition. Often, corn husks are the preferred vessel for wrapping and steaming tamales, but ...

Unwrapped tamale and pile of wrapped tamales - Sergio Hayashi/Shutterstock Tamales have a reputation for being difficult to make. However, it's not necessarily that they're technically hard to whip up ...

Soak the corn husks in hot water for at least 10 minutes. Using a stand mixer with a whisk attachment, whip the lard on high until it’s light and very fluffy. Add the baking powder then masa harina ...

Today we're tempting your tastebuds not with Tacos, even though it's Tuesday, but with Tamales. We're making our dough from scratch and serving them up with a side of street corn. Chef James Shields ...

Salvadorian, Oaxacan and Afro-Mexican tamale makers share their secrets. Maria Irra eyeballs a spoonful of masa mixture into a corn husk -- filling it with pork in red salsa and chicken in green salsa ...

This particular recipe, adapted from what my mother and I remember of my tatarabuela’s (great-grandmother) tamales, is rather specifically for tamales as they are commonly made in Nogales, Sonora. It ...