This shouldn't be confused with masa harina, which is a kind of corn flour often used in tamales (as well as corn tortillas and more). When making masa, one common mistake is adding too little fat.

Masa harina for tamales, on the other hand, is ground more coarsely, making it easier to spread and contributing to a more texturally accurate tamale. Depending on the region of Mexico ...

Making tamales might seem intimidating at first, but once you find your rhythm, it becomes a meditative and joyful process. The steps—preparing the masa, assembling the tamales, and steaming them to ...

Most American tortillas taste like cardboard. Chefs, restaurants, and companies are trying to restore the corny glory.

The masa used for tamales is coarse-ground and contains lard and seasonings, while the masa used for making tortillas call for a smoother texture and are free of lard and spices. The fillings and ...

I enjoyed the recent story about the “tamale tías” in Albuquerque who make and sell thousands of Mexican-style tamales for ...

I like to make tamales because it culturally unites my chosen family here. We all have our tamale recipe and merge it and make one.” As the group smeared the masa on the corn leaves, they ...

“Pressing the masa is like a freshman ... Come Christmas, Smith expects her teenage sons to help her make tamales. “That’s the idea of doing it with them, to pass on my tradition, because ...

about a dozen people gathered around long tables to watch Castañeda demonstrate how to make the cauliflower masa and how to use regular corn masa to fill and wrap banana leaf tamales.

JUANS OF SOUTHWEST COLORADO. THANK YOU ERIC. A LOT OF FAMILIES WILL BE IN THE KITCHEN THE NEXT TWO DAYS MAKING TAMALES. AND IF YOU’RE NOT CAREFUL, SOME MISTAKES COULD GET YOUR GUESTS SICK.

The gift they bring us are their tamales wrapped in corn husks. Each tamale has its own special flavor integrated into the soft and light homemade masa. Their meat options demonstrate the amount ...