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Similar to Mexican tamales, Pamonha Salgada are Brazilian Tamales made with fresh corn. The masa does not use a dried corn meal, it is made out of fresh grated corn.
Paches are Potato Tamales made from a Guatemalan recipe that uses mashed potatoes in place of the usual corn maze. These tamales are typically filled with a combination of chicken or pork, tomatoes, green onion, garlic, bell peppers, and chile peppers.
Tamales are a tradition in Mexican culture. During the holiday's Mexican families get together to make tamales. It takes some time to make Tamales but it's worth every minute.
Journey with us as we dive into the rich history and flavors of Toluca's iconic Day of the Dead Sugar Cookies.
Dive into the vibrant tapestry of Día de los Muertos, where every bite tells tales of love, life, and remembrance. Explore the history, culinary delights, and regional variations of this profound Hispanic celebration.
Unravel the story of Pan de Muerto, the iconic bread of Mexico’s Day of the Dead celebration. Dive into its history, significance, and the cultural richness of Oaxaca.
Dive into the flavors of Morelia with the refreshing Agua de Jamaica, a drink that embodies the rich culinary traditions and vibrant spirit of this historic Mexican city.
Dive into the delightful duo of Fried Plantain Chips with Guacamole Dip! 🌿🍌 Explore the simple steps to master this tantalizing treat and discover other complementary dishes. From the crispy, savory crunch of plantains to the creamy, refreshing taste of guacamole, this combo brings a symphony of flavors and textures, promising a culinary journey through the heart of Mexican cuisine.
Celebrate Hispanic Heritage Month by diving deep into the rich culinary tales that define and celebrate the vibrant Hispanic community.
Sándwich de Tripleta is a Puerto Rican recipe for a sandwich usually made from three types of meat: grilled steak, pernil, and ham...
Guanimes is a Puerto Rican recipe for Cornmeal Beef Dumplings and is related to tamales, hallacas, and pasteles. It consists of a cornmeal masa that is stuffed with beef, and it is then wrapped in corn husks and boiled.
These Tamal de Pollo or Chicken Tamales are a Salvadoran recipe made of a savory corn batter with a filling of chicken and vegetable covered in a juicy and delicious Recaudo sauce.
Let America’s Test Kitchen be your guide to making deeply flavored Mexican dishes at home. Our first Mexican cookbook features foolproof appetizers, soups and stews, authentic egg dishes, tacos and tamales, burritos and enchiladas, and all manner of meat and seafood dishes. The Best Mexican Recipes includes a primer on Mexican home cooking with information on key ingredients (readily available at your supermarket) and innovative techniques that shave time off traditional preparation methods. Not only will you be able to cook amazingly flavorful Mexican food, but you’ll cook with confidence.
These Puerto Rican Pasteles are simular to their Mexican cousin the Tamale. The Pastele is made with meat stuffing but unlike the Mexican Tamale, the masa is a yautía and plantain masa and is wrapped in banana leaves.
Mike Gonzales interviews Chef Anna Salazar from Raul's Cocina in Glendale, AZ. Mrs. Salazar teaches us how they make their amazing Vegan Mexican food!
This Mexican recipe for Salsa Verde is a tasty condiment for chips or tamales or just about everything. However, what you like is the right way to use it. Enjoy this awesome condiment.
Hilachas is a popular Guatemalan recipe made of cooked and shredded beef, potatoes, and green beans that are simmered in a mildly spicy tomatillo-tomato sauce. Pair it with a side of rice and fresh corn tortillas for a full meal.
In Mexican culture, tamales are a tradition - that not only binds the family together through flavor - but also through their construction. Tamales take teamwork! When you talk the "T" WORD during the holidays...or anytime of the year for that matter...you know you're going to put in some work!
When you visit the Hispanic Food Network Facebook page it's a flurry of activity these days. That's for good reason. HFN's Marketing Director Tony Moreno is keeping a close eye on every new post from Valley Latino restaurants.
This slow-cooked pork roast, usually a shoulder, butt or leg, has been typically enjoyed by many Puerto Ricans during the holidays. It's a classic Puerto Rican dish, and has many variations throughout the Caribbean, Dominican Republic, and Cuba.