The Feast of la Candelaria is celebrated on February 2, and it is customary in Mexico that the person who got ‘el niño’ in the ‘Rosca de Reyes’ has to make tamales. Although they are elaborate to make, once you get the hang of it you’ll be making tamales like it’s nobody’s business. Latin Times brings you some recipes to prepare the feast but always keep in mind that you can get creative with the fillings, depending on your and your family’s taste.

All Recipes’ Real Homemade Tamales: This particular recipe is a great one to start with since it’s been written by a regular person who’s not a chef. They are stuffed with pork loin and look absolutely delicious. Check them out here.

Chef Rick Bayless’s Sweet Corn Tamales: These are a great addition to the feast and they are easier to make, simply because you don’t need to cook a filling for them as the sweet corn, poblanos and cheese are incorporated in the dough. Try them out!

Epicurious’ Tamales de Mole Poblano: There can’t be a tamales feast with out the mole ones. These are heavenly when done right and don’t feel daunted with trying to make two of the most complicated dishes in Mexican cuisine. Shortcuts are more than acceptable on this occasion. You can do this!

Food Network’s Tamales: Chef Marcela Valladolid makes these look delicious and easy to make. She suggests stuffing the tamales with roasted Poblano and Oaxaca cheese filling which sounds absolutely delicious.

PBS Food’s Pork Tamales: Look at chef Lidia Bastianich try her hand at making real tamales stuffed with seasoned pork, and see how you can make them too. Recipe here.

Epicurious’ Green Chile Chicken Tamales: Most of us Mexicans call these ‘tamales verdes’ because the dough is stuffed with shredded chicken cooked in tomatillo sauce. An all time favorite too!

Chow’s Mexican Sweet Tamales: The perfect end to your tamales feast. These normally come out in a pretty shade of pink with raisins incorporated. Check them out!