I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch.

Food writer and event producer Paola Briseño González serves these slow-cooked lamb tamales at her annual holiday parties. Wrapped in banana leaves for a custard-like texture, they’re finished with a ...

Of all the foods of Mexico, not one comes to mind more often at Christmas time than the corn-husk-wrapped tamal. Being warm, filling, and benefiting from the many hands present at family gatherings to ...