Tamales are traditional Christmas Eve fare in Latin America, and for good reason: They’re fun to make, they taste amazing, and they kind of look like Jesus wrapped in swaddling clothes if you squint at them. And though they may seem complicated, they’re really more time consuming than they are difficult to make. It just takes a little practice to get the hang of wrapping tamales. Here are some tips from Slate’s food and drink editor:
(Slate’s food and drink editor forgot to mention that there’s butter in the masa. She regrets the error.)
For more details, check out Slate’s recipe for black bean and goat cheese tamales.
TODAY IN SLATE
The Most Terrifying Thing About Ebola
The disease threatens humanity by preying on humanity.
I Bought the Huge iPhone. I’m Already Thinking of Returning It.
Scotland Is Just the Beginning. Expect More Political Earthquakes in Europe.
Students Aren’t Going to College Football Games as Much Anymore
And schools are getting worried.
Two Damn Good, Very Different Movies About Soldiers Returning From War
Lifetime Didn’t Think the Steubenville Rape Case Was Dramatic Enough
So they added a little self-immolation.
Blacks Don’t Have a Corporal Punishment Problem
Americans do. But when blacks exhibit the same behaviors as others, it becomes part of a greater black pathology.