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 ReadingChewy Oat BarsBy CHRISTINA TOSIBourbon Pecan SouffléBy ORALIA PEREZAcarajé Com Camarão (Black-Eyed Pea Fritters With Shrimp)By EMME RIBEIRO COLLINSWhy Prunes Deserve a Permanent Place in Your PantryBy FARIDEH SADEGHINFar BretonBy FARIDEH SADEGHINKhoresh-e Aloo Esfenaj (Persian Lamb, Prune, and Spinach Stew)By FARIDEH SADEGHINPaneer Bhurji (Scrambled Paneer Curry)By ROMY GILL12 Spectacular Cake Recipes for the Holidays and BeyondBy FRANCES KIMChocolate Mesquite Cake with Café de Olla ButtercreamBy CRYSTAL KASSSee AllContinue to Next StoryADVERTISEMENTADAD
