Art of the Tamale

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1. PRESSING: Oaxacan cook Zoyla Mendoza teaches protegee Lorena how to make tamales amarillos by first pressing a thin masa tortilla. Laurie Smith
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2. DRYING AND FILLING: In expert hands, the delicate tortilla is dried and filled with poached chicken and Yellow Mole Sauce. Laurie Smith
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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
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4. STEAMING: Zoyla wraps tamales into beautiful packages and steams for 5 minutes. Laurie Smith