and homemade corn masa — tamales represent a true Mesoamerican culinary tradition. Often, corn husks are the preferred vessel ...

Canned foods offer convenience and a long shelf-life, but you should definitely think twice before buying canned tamales ...

Andres Gonzalez At Doe’s in Greenville, tamales are always cooking. The restaurant wraps them in parchment paper instead of corn husks. Andres Gonzalez Scott’s Hot Tamales is a landmark in ...

beans and cheese and get ready to assemble the tamales! The next part is probably the most annoying bit of the whole process, which is to choose a corn husk that is wide enough to be able to use ...

A staple of Mexican street food culture, bean tacos are an easy and delicious way to start your day. Traditionally prepared ...

Soak the corn husks in lukewarm water for thirty to sixty minutes. Cut the queso fresco into ½-inch sticks. Drain the jalapeños and set aside. Put the masa in a large bowl, add the lard, salt, baking ...

The bundles of joy are then wrapped in a corn husk, steamed and served piping hot at $1.20 a pop. And maybe it's a good thing Fannie never got around to writing the book on green corn tamales ...

Tamales are an essential and ancient Mexican dish – soft cornmeal masa (dough) stuffed with a flavourful filling, wrapped in corn husks and steamed. Portable and self-contained, tamales are a ...