Martinez used to make red pork tamales every Christmas with his family led by his mother, Gloria, from whom he learned the proper techniques to make masa. "When I went to culinary school ...

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 ...

Don’t spread the masa all the way to the edges. Leave a good inch of leaf empty to fold the tamales. Pack your steamer well, and make sure there is enough water for the cooking time. Most ...

Amapola Market sells up to 200,000 pounds of masa during the season, enough to make approximately a million tamales. As we approach Christmas Eve, it is a big deal in Hispanic families to make ...

A tamale charcuterie board is a fun and delicious way to serve a large amount of tamales during the holidays, for special ...

Tortillas and tamales might be the best known to us ... the heat slightly if the oil starts to smoke, add 3 or 4 masa rounds and cook until the bottom is crisp and golden with brown spots, 3 ...

"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 they ...

Tamale pie was always my go-to comfort food ... It is hearty, satisfying and sticks to your ribs like nothing else. To start, make a speedy, shortcut chili. In our house, ground beef and ...