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 ...

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 ...

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 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.

Mexican Cuisine Tamales at Christmas are 'cherished' food among Mexican Americans, symbolize 'warmth and generosity' Chef shares mother-in-law's tamale casserole recipe with Fox News Digital ...

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 ...