While there are lots of ways to make tamales, lovers of this dish can have strong opinions on what makes a good one - including which cheese to use.

Hernandez’s tamale-making skills were honed in Ocotlan in the Mexican state of Jalisco. “My mother would make tamales at Christmas and New Year’s as I was growing up,” she remembers.

Corn husks can be found in either the produce or ethnic aisles of larger grocers and specialty foods stores. This recipe calls for 16 husks, but buy more to allow for tears and for lining the steamer.

Arrange the tamales in a steamer basket and set it over a pot of boiling water. Cover and steam until firm, about 1 hour. Remove the steamer basket and let the tamales stand for 15 minutes.

Cheese is present in traditional Mexican cuisine, but it isn't quite as big of a part of it as Mexican-American restaurants ...

Tamales de puerco y queso (Pork and cheese tamales) The masa, or dough, is a very important element: Be sure to use fresh masa preparada (prepared masa). Time Active work time: 1 1/2 hours Total ...

Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer. Steam over 2 inches of boiling water for 25 minutes. Let the tamales cool slightly, then carefully transfer ...

Masa: 6 cups ground corn; 2 cups bone broth (additional lard or shortening if needed) 2 tsp baking powder; 1 tsp chili powder for color; Mix ingredients in a stand mixer until desired consistency ...

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 ...

Throughout Mexican American communities, one food is a constant at Christmastime: tamales. Here's why that is, plus a recipe for a tamale casserole.