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.

Anna Zepaltas, whose husband, Ryan, makes wine at Siduri and his own Zepaltas wines, learned to prepare these light and fluffy tamales from her Mexican-born mother. Zepaltas carries on the teaching ...

Makes 6 to 8 servings. Recipe is by Teresa B. Day. 1 onion, sliced 1 red bell pepper, sliced 1 orange bell pepper, sliced 1 yellow bell pepper, sliced 1 tablespoon chili powder 1 teaspoon granulated ...

Chef-author-activist Bryant Terry created these plant-based tamales in honor of the tamales he grew up eating, sold by an independent Black food vendor known as the “Tamale Man” who parked outside a ...

This slow-cooked pork in chile sauce was the first dish San Francisco’s Rosa Martinez ever made by herself. She was all of 9 years old, living in her native Oaxaca, near the town square where she sold ...

Drummond wrote about a version of her tamale pie recipe in a blog post on The Pioneer Woman website. “Heat up the oven! It’s time for a family meal idea guaranteed to please everyone at the table: ...

Place meat, salt, garlic, and a bay leaf in crock pot and cook for 8 hours. When meat is ready, you shred it and then lightly sauté it in lard. Mix together red chile sauce and spices. Reserve ¼ cup ...

“There’s a rhythm to it, the way she works the masa,” Cynthia Gonzalez says quietly. Her mother, Dora, carefully stirs a large pot of masa for tamales over the stove. It’s smooth as custard and ...