1. Place the tomatoes and water in a medium pot and boil for 20 minutes; the tomatoes will be very soft and almost falling apart. Remove from heat and puree; the puree will be somewhat thick. 2 ...

Ingredients: Meat: 15 ounces (approximately) raw pork butt or chicken breast; 2 cups beef (for pork) or chicken stock; 1/2 medium onion, diced; 2 dried de arbol chilies ...

How to make tamales: Recipe from Cantina Laredo: Chicken Filler: 1. In a saucepan measure and add, water, onions, garlic, bay leaves, chicken consommé and bring to a boil. 2. Add chicken breast ...

Make ties for the tamales by tearing a few husks into thin strips. 5. Overlap 2 or 3 husks on a work surface and spoon 3 tablespoons of the filling into the center.

The recipe originated with Gabby Sanchez’s family, the Cardenas, in the 1930s when the family needed extra income during the holiday season and has continued ever since.

The tamales can be made through Step 5 and refrigerated for up to 2 days. Or freeze for up to 1 month. Freeze them first on a rimmed baking sheet, then transfer to an airtight container to store.

Throughout Mexican American communities, one food is a constant at Christmastime: tamales. Here's why that is, plus a recipe for a tamale casserole.

Even if it's not freezing and snowy like in other parts of the country, the holiday season in Florida is still very magical and special. For many families in South Florida, it is customary to gather ...