LAURIE SMITHTechniquesArt of the Tamale1. PRESSING: Oaxacan cook Zoyla Mendoza teaches protegee Lorena how to make tamales amarillos by first pressing a thin masa tortilla.2. DRYING AND FILLING: In expert hands, the delicate tortilla is dried and filled with poached chicken and Yellow Mole Sauce.3. FOLDING: The filled tamale is carefully folded and placed fold-side down on a softened cornstalk leaf. Corn leaves add a subtle flavor.4. STEAMING: Zoyla wraps tamales into beautiful packages and steams for 5 minutes.Keep ReadingA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONEYour Backyard Grill Can Cook a Lot More Than You ThinkBy MEGAN ZHANGSee AllContinue to Next StoryADVERTISEMENTADAD