Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
These homemade tamales will disappear faster than it took to assemble just one.
What to buy: Corn husks can be found in Latin markets.
Game plan: The dough and filling can be made up to 2 days in advance and refrigerated in a covered container. Alternatively, you can form the tamales up to 1 day ahead and keep them covered in the refrigerator until ready to steam and serve.
To help you make the perfect tamale, see our step-by-step guide to forming tamales.
This recipe was featured as part of our Tamales for the Holidays project.
by Kelsey Butler | Just because rosé season is on its way out doesn’t mean it’s time to stop sipping vino. You already...