Those tamales verdes de pollo are soft, moist, and with a flavourful filling made of tender chicken cooked in a tomatillo sauce. The combination of flavors and textures makes for a delicious and ...

The most common Oaxacan tamales are made with mole, salsa tomatillo, or salsa guajillo. For the 24 tamales in this recipe, you need a total of 6 cups of salsa.

When he makes tamales using his mom's recipe, Martinez relies on his father's "slap test" to tell when the masa is ready, but he also shares a visual cue. "So the visual cue is that everything is ...

If you're worried about overcooking your tamales, it's best to start checking toward the lower end of the cooking time specified in your recipe. So, if it calls for 1 to 1 ½ hours of steaming ...

For both traditional tamales and tamales with a twist, check out these recipes By Julie Giuffrida Dec. 14, 2021 ...

The recipe, from Cámara’s 2019 cookbook, “My Mexico City Kitchen: Recipes and Convictions” (Lorena Jones Books, $35), calls for store-bought ate de membrillo, but the chef says you can ...

This particular recipe, adapted from what my mother and I remember of my tatarabuela’s (great-grandmother) tamales, is rather specifically for tamales as they are commonly made in Nogales, Sonora.

This recipe looks very daunting, and making tamales does involve a lot of steps. However, it is much less work than it might appear, as none of the steps is difficult or terribly labor-intensive.

1. Place the tomatoes and water in a medium pot and boil for 20 minutes; the tomatoes will be very soft and almost falling apart. Remove from heat and puree; the puree will be somewhat thick.

Recipes for the tamales — sweet potato and picadillo and duck in dark mole with tart cherry salsa — are a sample of what we can expect in a forthcoming cookbook by the two women.