The trick is to gather all the ingredients and form an assembly line. And if you're worried about any strain on labor, consider that the resulting delicate corn-masa treats can easily fetch five times their food cost. The assembly line begins with the wrappers. Most tamales are sheathed in dried corn husks, which must be softened in warm water for about 30 minutes. If you can't find husks, plenty of other wrappers work just as well, and some add unique flavors.
Banana leaves, for example, bring a slight piquancy that complements the richness of masa.
Hoja santa, the large sarsaparilla- or aniselike leaf, makes a flavorful wrapper, too. And for pure convenience, parchment paper or plastic wrap work fine. Next in line is the masa, a dense dough made from corn. Place the dough into the bowl of an electric mixer fitted with a paddle and whip it on medium until light, about four minutes. A simple filling comes next.