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. It ...

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.

Nothing hits the spot quite like an authentic Mexican tamale recipe, and few people know tamales better than the renowned recipe developer and author of "Mi Cocina," Rick Martínez. That's exactly why ...

GENEVA, ILL. — A Chicago-area startup is reimaging a traditional Latin America dish for the modern consumer. New from Sofrito Foods, LLC, the maker of Fillo’s beans and grains pouches, is a line of ...