Simmering meats, seasoned stuffing, and homemade corn masa — tamales represent a true Mesoamerican culinary tradition. Often, ...

The resulting dough, called masa, is the basis for corn tortillas, chips, tamales and other specialty corn foods. Whole corn that has been nixtamalized is called hominy or posole, while the ground ...

Vying for tamale-downing dominance ... of pots and pans with the Spanish conquistadors. Moistened ground corn called masa—the original American power food—was spread in available wrappings ...

Soak the corn husks in lukewarm water for thirty to sixty minutes. Cut the queso fresco into ½-inch sticks. Drain the jalapeños and set aside. Put the masa in a large bowl, add the lard, salt, baking ...

Read more: 11 Canned Chili Brands, Ranked Worst To Best For this recipe, you'll need dried corn husks (rinsed), canned ...

STAFF PICK: What exactly is the season for green corn tamales? Whenever we see that little ... a package on Christmas morning. The cornmeal masa is moist and firm, with tiny kernels of fresh ...

Long famed for her tortillas, Carolina really shows her culinary flair with these heavenly blankets of golden masa wrapped around ... writing the book on green corn tamales. Looks like Carolina ...