Create this pork tamale recipe with authentic Mexican flavors and wrap them in banana leaves to add a distinct flavor, color, and aroma. I grew up eating these tamales from Veracruz, where my mother ...

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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 ...

Instructions: Using a medium saucepan, add water and chiles. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Set aside and cool for about 10 minutes. In a blender, blend chiles ...

Acorn Squash Tamales are a more modern take on the traditional tamale. They use a whole squash as the wrapper instead of the corn husk. Inside is creamy masa, a seared pork filling (rather than stewed ...

I've written about her recipe before, and I'm including a variation of it here, but hers is not the only recipe I use. Oma Lena always used pork in her filling, and she always made her tamales with ...

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 ...

Carnitas Tamale Bites are the kind of handheld bite that feels like a full meal wrapped into one perfect package. Crispy edged pork carnitas are tucked inside thick, warm tamale cups and layered with ...

When Mely Martínez first moved to the U.S. in 1991, she was struck by the way the food of her native Mexico was represented in restaurants. It didn’t taste or look like the food she spent her whole ...

It’s important to make tamales all year round, but these are the backbone of my family’s holiday diet. It’s all about the tamales for the whole month of December! Without the masa, you don’t have ...