Nothing beats a homemade tamal. Roasting oyster mushrooms concentrates their flavor for a hearty vegetarian tamal filling. Paired with velvety, intensely aromatic, and deeply savory peanut mole, these ...

Creamy cauliflower soup with rosemary olive oil: Lidey Heuck’s vegan soup is a velvety miracle that takes advantage of the silky texture a head of cauliflower gets after being simmered in stock and ...

3 1/2 c. Make the masa mixture: In a large bowl, add the masa harina. Dissolve the salt in the hot water and add to the masa harina. Mix well until there are no dry patches. Set aside for 20 to 30 ...

Quintanilla learned to make masa from her mother who opened La Pasadita in 1977 as both a restaurant and a place to buy the masa she made as an ingredient for many of her Mexican dishes. The ...

Making tamales at home is simpler than it looks. With basic ingredients and a repeatable process, anyone can master them ...

Acorn Squash Tamales are a more modern take on the traditional tamale. They use a whole squash as the wrapper instead of the corn husk. Inside is creamy masa, a seared pork filling (rather than stewed ...

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FRESNO, Calif. (KFSN) -- Tamales are enjoyed year-round but they always seem to taste better during the holidays. "They taste better because most of the time, you have family around you and family ...

In Mexico and Central America, and for many Mexican American families, Christmastime means tamale time. From the Feast of Our Lady of Guadalupe on Dec. 12 through Three Kings’ Day on Jan. 6, tamales ...

For years I’ve made excuses about why I never tried making homemade tamales. Even though I’ve eaten many tamales in my lifetime, I didn’t grow up in a family that gathers together to make their own. I ...

I’ll be honest—there is nothing I love more than a good tamale. There are dozens of fillings you can use, from chicken mole to carnitas, and you can’t go wrong with any of them. Plus, once you make a ...