Craving tamales but don’t need a massive batch? This small portion recipe for Tamales Rojos de Res (Red Beef Tamales) is the perfect way to enjoy the rich, authentic flavors of Mexican tamales without ...

Place tamales in steamer pan with open ends up; cover with reserved corn husks. Steam for about an hour or until masa easily separates from husk. Let tamales rest covered for 30 minutes before eating.

In this recipe, since I am using chicken as the main ingredient in the filling, I decided to include a recipe for a cooked chicken and homemade stock. Of course, you can use your own homemade chicken ...

Acorn Squash Tamales are a more modern take on the traditional tamale. They use a whole squash as the wrapper instead of the corn husk. Inside is creamy masa, a seared pork filling (rather than stewed ...

if you've never had a tamale, you're missing out on a versatile dish that showcases corn front and center. From the husks ...

The masa, or dough, is a very important element: Be sure to use fresh masa preparada (prepared masa) and chuck roast, as this shreds easily. Gather the whole family to make the tamales — everyone ...

Tamales seem to me a rather odd Christmas tradition, if only because I would happily eat one (or more) on any other day, any time of the year. The same can’t be said for the palatability of some of ...

We kicked off tamal season at The Dallas Morning News on the first of December with two recipes from chef Olivia Lopez of Molino Olōyō and food writer Leslie Brenner. Recipes for the tamales — sweet ...