I have to admit, the first time I ate tamales, I didn't care for them much. The flavor was pretty good, but they had the consistency of dense, boiled dough. The way they were wrapped seemed a mystery.

Spoon about one-fourth cup pork and sauce onto the center of the tamale. Place one olive at the end of the large end of the husk so that it will sit on top of the finished tamale. 7.

Abuelita from "Coco" btw. The post Nothing Is Better Than Abuelita’s Tamales first appeared on Spoon University.

Traditional tamale dough is made by beating together masa and lard in a 2-to-1 ratio. For health and flavor reasons, I prefer to use a combination of butter and nonhydrogenated shortening instead ...

Sauce and assembly Step 9. While the tamales are resting, cook garlic, oil, and coriander in a small skillet over medium heat until fragrant, about 1 minute. Let cool, ...

These Sweet Corn Tamale Cakes taste just like your favorite appetizer from The Cheesecake Factory! Delicious, buttery corn cakes are topped with salsa, southwest sauce, sour cream, cilantro, and ...

Make the Barbecue Sauce . In a large saucepan, melt the butter in the oil. Add the onion, garlic, and serrano and cook over moderately low heat, stirring occasionally, until the onion is softened ...

1 pound tomatoes (6 plum tomatoes) 1 tablespoon olive oil. 2 pounds pork butt, cut into 2-inch pieces. 1 tablespoon salt. 1 medium onion, diced (1 cup) ...

Linda Shapley makes tamales on December 11, 2016. Linda Shapley holds “Tamale Day,” a tradition every year around Christmas where her family gets together to make a lot of tamales.

Sara Klein, the hostess behind the evening’s “tamalada,” unwraps a tamale cooked in a banana leaf at her home in Denton on Sunday, Dec. 15, 2024.