Food & Wineのインスタグラム(foodandwine) - 12月19日 05時38分

Growing up in Mexico, Paola Briseño González @paolasuavicrema never ate tamales at Christmas—instead, they were a year-round treat. But after she moved to Los Angeles, tamales quickly became a holiday staple. There are a vast number of different tamal styles, with variations in shape, filling, and wrapper.  But no matter what kind you whip up, there are two keys to success: fresh masa and full-flavored fillings. Tap the link in our bio for Paola’s guide to all things masa and tamales, including this recipe with oyster mushrooms and mole encacahuatado!

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