LAURIE SMITHTechniquesArt of the Tamale1. PRESSING: Oaxacan cook Zoyla Mendoza teaches protegee Lorena how to make tamales amarillos by first pressing a thin masa tortilla.2. DRYING AND FILLING: In expert hands, the delicate tortilla is dried and filled with poached chicken and Yellow Mole Sauce.3. FOLDING: The filled tamale is carefully folded and placed fold-side down on a softened cornstalk leaf. Corn leaves add a subtle flavor.4. STEAMING: Zoyla wraps tamales into beautiful packages and steams for 5 minutes.Keep Reading12 Spectacular Cake Recipes for the Holidays and BeyondBy FRANCES KIMChocolate Mesquite Cake with Café de Olla ButtercreamBy CRYSTAL KASSCarrot Sheet Cake with Dulce de Leche FrostingBy GABRIELLA MARTINEZChocolate and Coconut Tres Leches CakeBy BRYAN FORDRum Punch CakeBy PAOLA VELEZBánh Tai Heo (Vietnamese “Pig’s Ears” Cookies)By BEN MIMSPumpkin-Hazelnut SconesBy JODY EDDYToasted Coconut Meringue PieBy LINDA MELTONTingly Lamb Stir-Fry with Potatoes and Pine NutsBy LOIS GOHSee AllContinue to Next StoryADVERTISEMENTADAD
