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.
