Art of the Tamale

1. PRESSING: Oaxacan cook Zoyla Mendoza teaches protegee Lorena how to make tamales amarillos by first pressing a thin masa tortilla. Laurie Smith
2. DRYING AND FILLING: In expert hands, the delicate tortilla is dried and filled with poached chicken and Yellow Mole Sauce. Laurie Smith
3. FOLDING: The filled tamale is carefully folded and placed fold-side down on a softened cornstalk leaf. Corn leaves add a subtle flavor. Laurie Smith
4. STEAMING: Zoyla wraps tamales into beautiful packages and steams for 5 minutes. Laurie Smith