I had myself a measly twenty tamales. Which were so fluffy, fragrant, and delicious I’ve decided to make them again—in a year or so, in someone else’s kitchen. Put the pork, onion ...

Fluffy masa is the key to perfect tamales. Beat the lard (or vegetable shortening) until it's light and fluffy (about 3-5 ...

from sweet tamales filled with compotes and custards to vegetarian tamales or even the classic queso con rajas. Pork is a fairly common tamale filling, usually cooked in either a red guajillo-based ...

Marc Monaghan/WBEZ Share Virginia Hernandez’s tamales are considered the best by her friends and family. She makes them with pork, poblano peppers or chicken. There are even the more distinct ...

Houston’s hunger for tamales is year-round but intensifies in December. The tradition of serving tamales during the holiday season means local restaurants and tamale producers will be in high gear.

Crafted by hand, their assortment features flavorful options like pork, beef, chicken, bean, cheese and jalapeño, and sweet corn. Additionally machine-made tamales are offered in both spicy and ...

Make the Tamales In a food processor ... Transfer the paste to a large resealable plastic bag. Add the pork roast, turning to coat it with the paste; seal the bag and refrigerate for at least ...

This multi-component recipe for pork tamales can seem daunting, but as cookbook author and former BA food editor Rick Martinez explains, “If you can spread peanut butter…you can make tamales.” ...