Tah-mah-lees are basically a corn meal mixture --think polenta --filled with
a spicy meat filling spread on, and rolled up in, corn husks and steamed.
When it's cooked, you can pull the corn husk away and the tamale holds
together like an elongated dumpling, soft and melt in your mouth
scrumptious...a taste of Old Mexico.
http://www.twentymile.com/Cookbook/tamales1.htm
I know, too much text...just scroll down about half way to see them being
made. My favorite are the pork, Carnitas.
