Making Tamales: A Holiday Tradition | NYT Cooking

Get the recipe: https://nyti.ms/38q1uNq

Big tamaladas are canceled this year, but many of the city’s tamaleras press on because tamales, along with the cultures and microeconomies they sustain, are essential. Join the chef Claudia Serrato at her outdoor kitchen in Montebello, Calif., as she and her family make tamales with blue corn and braised bison.

Read more about the tradition of tamales: https://nyti.ms/34EGxgt

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