Tamales From Start to Finish-Photo3


Working with a few husks at a time, fill and fold them as follows. Place a large husk on the counter. With a spatula, spread 1/4 to 1/3 cup of masa mixture across the lower (wide) end of the husk, covering it from side to side and extending about halfway up toward the narrow tip. Place about 1 heaping tablespoon of pork filling (or any other filling you want to use) in the center of the masa mixture. Either roll the tamal up lengthwise and fold in half, or first fold the right third over to the center and then fold the left side over, then fold up the narrow end even with the wide end so the tamal is folded roughly in half crosswise.