Making tamales isn’t just cooking; it’s an experience. It’s a slow dance with tradition, a workout for your hands, and a love letter to anyone lucky enough to eat them. You start with tender, fall-apart pork simmered with garlic, bay leaves, and onion, tuck it into masa as soft as a cloud, and wrap it all in silky corn husks like the most comforting present. Yes, tamales take time. Yes, your kitchen may look like it hosted a small parade. But one steamy, fragrant bite—rich masa filled with juicy pork and dripping with red chile sauce—will make you forget the hours you spent soaking husks,...