Tamales are one of the oldest foods prepared and consumed in the Americas, with representations dating back to around 200 B.C. in the Mayan area of Mexico and Guatemala. As such, they are an important ...

Editor's note: This story was originally published in 2021. Tamales are difficult to make. It’s part of why they feel so special around the holidays. Each component takes time: prepping the red chile ...

Simply translated, masa — the foundation for every perfect tortilla, tostada, tamale, pozole, arepa and gordita — means dough. It unites North and South America, defying any one cultural identity.

So are you guys ready to go in the kitchen? Try some tamales ready? Yolanda's Tamales is in *** very interesting location. If you were driving back, you probably wouldn't be able to spot it, but you ...

In a standing mixture fitted with a paddle, whip the shortening or lard with baking powder. Beat for three minutes so that you can get the maximum amount of aeration. Once that’s done, add the ...

Tamales are a centerpiece of December and Christmas in many Latino households because they combine ancient Indigenous corn ...

Masa is made from field corn, which is quite different from the tender sweet corn we eat off the cob. The kernels are nixtamalized — cooked in an alkaline solution, often water and lime — and then ...

Tamales have a reputation for being difficult to make. However, it's not necessarily that they're technically hard to whip up ...