This is my version of lacto-vegetarian tamales. I don’t make them whipped (fluffy), but if you want them that way, you can add baking powder and beat the dough longer. I make a small batch, but you can easily double or triple the quantities.

Having my shoulder surgery I am less active till I get my groove back so I have cut back on meat proteins I am finding vegetarian dishes very good who knows maybe become semi vegetarian

We learned this recipe from my sister’s mother-in-law at my niece’s birthday. Honestly, when I first heard they were making black bean tamales, I wasn’t interested... but to my surprise, I tried them and loved them. So I highly recommend them! One more thing: the lady says that if you’re pregnant or someone present is pregnant, the tamales might not turn out—why? I don’t know, haha. But that’s what people from her town say, at least.

Since Día de Muertos is coming up, I want to share the recipe for sweet tamales that my dad loved so much.

I’m happy to share this tamale recipe that I make every year for Christmas, and sometimes for birthdays or just when we’re craving them. It’s a tradition in my family here in Mexico to have tamales for Christmas dinner, passed down from generation to generation. We never go without tamales for our holiday meal. It’s become a tradition to gather with grandparents and aunts to make them together, spreading the masa and filling, and it always feels like the masa never runs out. The smell of tamales at Christmas is so special—it means the holiday has arrived in our home! I hope you enjoy this recipe and give it a try. Welcome!

For Candlemas, I want to share my mom and grandma's tamale recipe. I hope you enjoy it!

From the Nahuatl word tamalli (meaning: Wrapped), tamales are a Mesoamerican food usually made from corn dough and wrapped in dried corn husks (commonly called totomoxtle) or banana leaves, bijao, maguey, avocado leaves, among others, depending on the region of Mexico. Today, I'll show you how to make a version without pork lard, featuring our gourmet star ingredient: the sweetness of pink guava.

This recipe was shared with me by my friend Yareli (thank you)... and I love it because, besides having a great flavor, it has a hint of Christmas aroma. I hope you enjoy them as much as I do...

I dedicate this dish to a very special person who passed away after a surgery complication. He was always full of joy, and these tamales were his favorite.

A craving we truly enjoy together as a family, sharing laughter and stories. These can be green, mole, or red tamales.