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A Totally Unauthorized Guide to Making Tamales

by Robert Isenberg | Monday, December 5, 2016

You'd be hard-pressed to find a more iconic Southwestern snack than the tamale. It's mealy. It's spicy. It's as portable as a hotdog and twice as tasty. But how do they pack so much flavor into one little corn husk? We joined Kathleen Vanesian for a tamale-wrapping session and a lesson in masa-mixing. Here is New Times' totally unauthorized guide to making tamales.

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