It took me a while to shuck off my fear of making tamales. In my four years of Vittling, I’ve tackled a lot of foods Texans love to eat (if not necessarily cook), from corn dogs and barbecued crabs to ...

Create this pork tamale recipe with authentic Mexican flavors and wrap them in banana leaves to add a distinct flavor, color, and aroma. I grew up eating these tamales from Veracruz, where my mother ...

These moist packets of creamy masa are alive with flavor -- and plenty of saucy filling. One ice cream scoop of masa is enough for a large husk. It should be a little less than one-fourth inch thick, ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Growing up as a first-generation Mexican ...

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 ...

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.

As Aired On December 24, 2014Recipe Courtesy of Chef Bryan WoolleyIngredients:5lb pork roast cut into inch cubes1tsp cinnamon2tsp cumin seed2tsp coriander seeds2tsp oregano1/2tsp cayenne pepperto ...

Bring bold flavors to your table with these delicious Red Chile Pork Tamales, a comforting classic perfect for any occasion.

The moment I buckle my seatbelt and the plane heads back home to Austin for the holidays, I start thinking about that first tamale. Rich with pork, chiles, and fresh corn masa. I only eat them once a ...

When the holidays roll around I always love going to Hispanic Markets and buying fresh tamales of every variety. Tamales are available year round, however, they are prevalent during the holidays. Get ...