Tamales — a labor of love often taken for granted — keep generations connected to our ancestral home in Nayarit, Mexico. Making tamales brings my family together. But can we keep it going?

Thanksgiving tamales have to be ordered by November 1 and Christmas ones by December 1, he says, and any extras are available on a first-come, first-served basis.

Once boiled, reduce to medium and cover tamales with a lid for about 15-20 minutes. To check if they are done, remove one tamale from the pot and let cool until safe to handle.

Mushroom tamales have been a longtime staple in central and southern Mexico, but these days, as more people look for plant-based recipes, they have risen in popularity.

6 lbs. prepared, storebought masa or. 4 lbs. masa harina. 1/2 lbs. lard (or 2 cups canola oil) 6 teaspoons salt. 1 teaspoon baking soda. 2 cups of broth from beef filling ...

But making 500 to 1,000 tamales can be a lot of work, so Hernandez recruits family and friends to help in the kitchen for an annual Christmas tamale-making session-turned-feast.