Making Tamales

Tamales nejos, unfilled tamales, are a favorite in the southern Mexican state of Guerrero.

1. Portion out the stone-ground masa.

  1. 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.

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