In a standing mixture fitted with a paddle, whip the shortening or lard with baking powder. Beat for three minutes so that ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

The masa, or dough, is a very important element: Be sure to use fresh masa preparada (prepared masa) and chuck roast, as this shreds easily. Gather the whole family to make the tamales — everyone ...

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.

"It is very labor-intensive. As I was growing up, my grandmother and grandfather had tamales for the holidays and made them by hand," Martinez said. "The thing that takes so long is the preparation.

Because tamales are so closely associated with the winter holidays in Texas, we don't often think of tamales as a summertime food, in part because of the amount of time it takes to steam them in a ...

Nothing says the holidays in San Antonio like a warm, fresh tamale — and Lola Tamales is sharing their family traditions and ...

Instructions: Using a medium saucepan, add water and chiles. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Set aside and cool for about 10 minutes. In a blender, blend chiles ...

Who makes the best homemade tamal in Phoenix? During Food City's 21st Annual Tamale Competition, judges determined that Valley resident Elena Bustamante makes the best homemade tamal in Phoenix. Her ...