Tamales are one of the oldest foods prepared and consumed in the Americas, with representations dating back to around 200 B.C. in the Mayan area of Mexico and Guatemala. As such, they are an important ...

If the husk releases easily from the masa, the tamales are done. However, the masa will still be quite soft. Let the tamales cool for at least 10 minutes before serving, to allow them to firm up a bit ...

Forbes contributors publish independent expert analyses and insights. Claudia Alarcón covers food, drinks and travel in places near and far. Tamales are one of the most iconic foods of Mexico. These ...

A crowded kitchen, masa-covered aprons and the savory smell of spiced meat can only mean one thing — tamale season. With the holidays right around the corner and family traditions in full swing, the ...

It’s a battle cry that you can find emblazoned on shirts and hats and hear from many Mexicans and members of that diaspora — including an ever-expanding throng of chefs, bakers, and restaurateurs.

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 ...

Put the corn husks in a shallow dish, add hot water to cover, and let soak for 1 hour. Drain and rinse to remove any silk. Cover the husks with a damp kitchen towel and set aside. While the husks are ...

We may receive a commission on purchases made from links. Tamales are one of the oldest foods prepared and consumed in the Americas, with representations dating back to around 200 B.C. in the Mayan ...