From the author, Toni Okamoto: For as long as I can remember, around Christmas time, someone in my extended family has made tamales to share with us all.


– Dried corn husks – Corn masa flour – Begetable broth – Begetable oil – Naking powder – Garlic powder – Salt – Soyrizo

Pour hot water into a large baking dish or stockpot and add the dried corn husks. Let them sit for 15 to 20 minutes until they have softened.

Using an electric mixer, beat together the corn flour, vegetable broth, vegetable oil (or shortening), baking powder, garlic powder, and salt.

Pat dry a corn husk, lay it flat, and spread a spoonful of dough to cover most of the corn husk.