I love Mexican Food!

Especially Tamales

Growing up in a large Mexican-American family, we always reserved the saturday before christmas to make tamales. Our entire extended family would gather at my Papa's house and spend the whole day making hundreds of them.

In Mexico, tamales begin with a dough made from ground nixtamalized corn, called masa. It is combined with lard, along with broth, to bring the dough to the consistency of a very thick batter. It is traditional to whisk the lard, and whisk the resulting batter, with the intent of producing the signature soft and fluffy texture. Chili purees or dried chili powders are also occasionally added to the batter, which in addition to the spice can cause some tamales to appear red in color. Tamales are generally wrapped in corn husks before being steamed. They usually have a sweet or savory filling and are usually steamed until firm.

Learn more on Wikipedia