Tamales aren’t difficult, but they may seem intimidating if you’ve never made them before. Visit a Mexican grocery store or the ethnic section of your supermarket to find bags of dried corn husks and masa harina (a special cornmeal used for making tortillas) and start out with this small batch.
From the book Vegan Lunch Box by Jennifer McCann. Reprinted by arrangement with Da Capo Press, a member of the Perseus Books Group. Copyright © 2008.