Tamales Miahuatecos are a savory pumpkin tamale recipe with a filling of black beans flavored with pasilla de oaxaca chiles, anise and garlic. By Larry Luttropp, LA Times, April 1994.
Recipe for Beef Tamales. Making fresh tamales is a rewarding experience. This is the perfect project to enjoy with the children. Make a mini assembly line and get the whole family envolved. Make sure to make some dessert tamales too. Tamales freeze very well so it is best to make a large batch.
Huitlacoche (also spelled cuitlacoche) is a fungus which grows naturally on ears of corn (Ustilago maydis). The fungus is harvested and treated as a delicacy. The earthy and somewhat smoky fungus is used to flavor quesadillas, tamales, soups and other specialty dishes.
First made popular at San Francisco's Johnson's Tamale Parlor in the 1920's. Cup Tamales are little quick tamales made in small cups rather than wrapped in the customary corn husks. Tamale parlors were very popular in San Francisco in the early 1900's. Roosevelt Tamale Parlor is still open today and in fact was remodeled and reopened in June, 2006. The recipe below is from the San F...
This is a sample recipe from Tamales 101 by by Alice Guadalupe Tapp. If you have a Mexican market near by you may be able to purchase freshly made masa dough. If don't have a handy source and you don't care to take the time to make it from scratch the masa flour is a quick reasonable substitute.