For many people in both the U.S. and Mexico, tamales are a deeply cherished and traditional food eaten throughout the year, ...

Learn to make a vegetarian tamales recipe by using vegetable oil in the masa for a smooth dough that is easier to spread on the corn husks when assembling the tamales. A majority of the tamale recipes ...

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 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 ...

Many recipes use lard in the corn masa, but Martinez uses oil to slim down his version, which contains about 5 grams of fat. But he said the key to making a flavorful tamale is the meat. He describes ...

Tamales and the holiday season go hand in hand, especially here in Texas. And though the corn husk may reign supreme in most homes, the banana leaf variety is coming for that crown. It’s the ongoing ...

In pre-Columbian Mexico, women invented tamales as a portable, satisfying food to feed the roaming armies of the Aztec, Mayan and Incan tribes. But this ancient form of ''take-out'' is also one of the ...

There’s a certain point in time in late August when the afternoon light begins to shift. It’s not as harsh as July light. It softens, gets a little hazy. For some people, it marks the beginning of ...

Victoria’s Bakery-Deli in Redding, California, is a family-run business specializing in authentic Mexican pastries and foods.

Rain or shine, people from both near and far embark on the journey to Amapola Market in Downey each year to get their hands on the essential ingredient for Christmas tamales – masa. “We make the masa ...