Tamales nejos, unfilled tamales, are a favorite in the southern Mexican state of Guerrero.
1. Portion out the stone-ground masa.
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.