Shuck the corn, reserving the husks. Wash the husks and lay them flat in a dish of water to keep them moist. Remove the silk from the corn and cut the kernels off from the cobs, starting at the root.

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 ...

Masa harina (Spanish for “dough flour”) is the key ingredient in tamales. It’s made from dried corn that has been soaked in limewater, cooked then ground. Lime (calcium oxide) adds calcium. The lime ...

In Mexico and Central America, and for many Mexican American families, Christmastime means tamale time. From the Feast of Our Lady of Guadalupe on Dec. 12 through Three Kings’ Day on Jan. 6, tamales ...

Making tamales at home is simpler than it looks. With basic ingredients and a repeatable process, anyone can master them ...

While many Southern Californians devote a Saturday in December to the creation of tamales — many, many tamales, with the hope of enjoying them over the Christmas holidays and throughout the winter ...