Let them soak while you continue with the recipe. Top Tip ... Place 2 spoonfuls of tamales dough in the middle of a husk and using the back of a spoon or a spatula, spread it a little bit.

Not sure how to pick the fresh corn husks for wrapping your tamales? The first step is to buy whole, unbroken husks so the ...

Most tamales are ready after steaming 45 minutes to an hour, but recipes vary. They are ready when the wrapper peels off easily and the dough looks firm. Tamales go in the steamer vertically.

"The effort to create a buttery, whipped masa dough results in a ... offers tips on how to break the recipe down into steps. You'll be rewarded with a dozen tamales plus extra filling if you ...

In a large bowl, put together the tamales masa harina ... the husk (naturally curves into it) to put the dough on and for the purpose of this recipe, you also need to be aware of the narrow ...

Fast, easy and weeknight friendly, tamales are not. The recipe for plantain-leaf wrapped ... from the Aztec language and referred to corn dough cooked in corn husks. The leaf-wrapped bundles ...

The resulting dough, called masa, is the basis for corn tortillas, chips, tamales and other specialty ... She shared the above recipe for nixtamalizing your own corn.

Keep in mind that while tamales can be eaten throughout the year, Christmastime has become popular for this traditional Mexican dish primarily made with masa, a dough made from ground corn.