Tasting Table talked to chef and cookbook author Rick Martinez, who shared his expert tips for making masa at home for the best, fluffiest tamales. By the way, the correct name in Spanish is tamal ...

Technically speaking, masa harina means "dough flour" in Spanish, though you'll often see it referred to as corn flour as ...

“If you haven't tried making cooked-masa varieties of tamales, give them a shot,” says Henry. “These varieties are more typical in Southern Mexico and Central America, and are typically ...

The resulting dough, called masa, is the basis for corn tortillas, chips, tamales and other specialty corn foods. Whole corn that has been nixtamalized is called hominy or posole, while the ground ...

Long Lines formed outside Amapola Deli & Market in Downey on Wednesday, with some waiting for hours to purchase fresh masa, the main ingredient for tamales which are a long-beloved holiday tradition.