Tamales are one of the oldest foods prepared and consumed in the Americas, with representations dating back to around 200 B.C. in the Mayan area of Mexico and Guatemala. As such, they are an important ...

Simply translated, masa — the foundation for every perfect tortilla, tostada, tamale, pozole, arepa and gordita — means dough. It unites North and South America, defying any one cultural identity.

Editor's note: This story was originally published in 2021. Tamales are difficult to make. It’s part of why they feel so special around the holidays. Each component takes time: prepping the red chile ...

DOWNEY, Calif. (KABC) -- It's that time of year when many Latino families are loading up on a golden item: masa dough for tamales. Many customers are turning to a popular Los Angeles grocery chain, ...

It might take some trial and error, but there's no better time to grab your masa and your friends and go for it.

In a standing mixture fitted with a paddle, whip the shortening or lard with baking powder. Beat for three minutes so that you can get the maximum amount of aeration. Once that’s done, add the ...

Masa is made from field corn, which is quite different from the tender sweet corn we eat off the cob. The kernels are nixtamalized — cooked in an alkaline solution, often water and lime — and then ...