Every Christmas Eve, my mother and her sisters retire to their respective kitchens and create the annual Miranda batch of tamales. And, oh, what masa beauties they slap out! Tamales of pork sluiced with red salsa. Chicken tamales doused in green salsa. Tamales fat with cactus and cheese (my mother's specialty). Tamales mixed with rajas (strips of peppers). Even dessert tamales—raisin, pineapple and the sumptuous strawberry... More >>>