T he subject of making tamales comes up frequently on food-related mailing lists and newsgroups. The process is difficult to explain verbally. Now, with the magic of the internet I can share the secret of homemade tamales pictorially. With a little practice you can turn out professional looking homemade tamales and you won't regret it. Just pick an afternoon to devote to tamale making and give it a try.
Tamales freeze well and can either be reheated in the microwave or by steaming.
The Corn Husks T amales are a tube of dough with a meat filling that is cooked by steaming. They are held together while steaming by rolling in a dried corn husk. Dried corn husks are packaged specifically for making tamales and can be purchased in Latin American markets or supermarkets that carry Latin American products. They are also available by mail order. T he dried husks are brittle and must be soaked in water to soften them before they can be rolled into tamales.