We may receive a commission on purchases made from links. Tamales are one of the oldest foods prepared and consumed in the Americas, with representations dating back to around 200 B.C. in the Mayan ...

Place tamales in steamer pan with open ends up; cover with reserved corn husks. Steam for about an hour or until masa easily separates from husk. Let tamales rest covered for 30 minutes before eating.

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

Jose Castañeda’s recipe for a low-carb cauliflower tamale is mind-blowingly good. Here’s how he does it. Lea este artículo en español aquí. No sooner had Jose Castañeda uttered the words “cauliflower ...

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Tamales are one of the oldest foods prepared and consumed in the Americas, with representations dating back to around 200 B.C. in the Mayan area of Mexico and Guatemala. As such, they are an important ...