In this video, my friend Martha shares with us her family recipe for tamales. This recipe was handed down to her by her grandmother. The best tamales I have EVER HAD! This video is also a fundraiser ...

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 ...

Earlier this month, celebrity chef Katsuji Tanabe moved from Los Angeles to Raleigh to open up High Horse, an upscale new restaurant in City Market. On Tuesday, Tanabe celebrates High Horse’s first ...

• 2 (6 1/2 to 8 1/2-ounce) boxes of cornbread mix PREPARATION: Heat oil in a large skillet over medium-high heat until shimmering. Add beef, breaking up large clumps with a wooden spoon, until it is ...

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 ...

These simple, lightly sweet tamales should be served with a drizzle of crema, a sprinkle of queso fresco and lime wedges. Using fresh corn is best, but thawed frozen corn works well, too. In a large ...

Instructions: Using a medium saucepan, add water and chiles. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Set aside and cool for about 10 minutes. In a blender, blend chiles ...

Excerpted with permission from The Latin Table: Easy, Flavorful Recipes from Mexico, Puerto Rico, and Beyond by Isabel Cruz. Copyright 2018 by Skyhorse Publishing ...

Skip the cream of mushroom soup and make chicken and rice casserole completely from scratch. Serve with roasted carrots. Once ...

Indulge in a flavor-packed adventure with our Cheesy Tamale Pie, featuring a luscious Cache Valley Cheese Cornbread Crust that’ll make your taste buds dance! Packed with savory ground beef, black ...

Growing up, casseroles made the regular dinner roster in our house. Tamale pie was always my go-to comfort food. It was a year-round staple for us, and whenever I heard that it was on the menu, I knew ...