Tamales are a delicious Mexican staple and come in a wide variety of savory styles. However, did you know you can also make ...

The history of tamales is almost as old as the history of Mexico and these lovingly-wrapped packages of goodness are part of ...

Most tamales are ready after steaming 45 minutes to an hour, but recipes vary. They are ready when the wrapper peels off easily and the dough looks firm. Tamales go in the steamer vertically.

Back in the 1990s, chefs Mary Sue Milliken and Susan Feniger took over Food Network with “Too Hot Tamales,” launching them ...

It's rather well known as a special kind of finely ground corn flour used to make the dough for recipes like tortillas, pupusas, or tamales, but perhaps less often touted for its role in a ...

The resulting dough, called masa, is the basis for corn tortillas, chips, tamales and other specialty ... She shared the above recipe for nixtamalizing your own corn.

This year’s Tamalada promises to embody what makes Cantina La Martina special: an inclusive and diverse community. There will be tamales from different Latin American countries—including some made ...