Tamales nejos, unfilled tamales, are a favorite in the southern Mexican state of Guerrero.
1. Portion out the stone-ground masa.
2. The masa, beaten with other ingredients, including lard and chicken stock, looks like cake batter.
3. Trim the hojas de milpa, corn leaves, to the right length for tamales, about 15'' each.
4. Then smooth the masa mixture onto half of each leaf.
5. After folding the corn leaves over to form small packages, steam the tamales in a Chinese steamer or a tamal cooker, called a tamalera.