We don’t eat Mexican tamales very much in the UK, but we are missing out.
They have become one of my favourite dishes to make at home. Traditionally made with lard, I use butter instead, whipped up with stock and cornmeal (masa) to make a wonderfully creamy, moussy dough. This is then layered with filling, wrapped in baking paper and steamed until set and beautifully tender.
They reheat very well the next day for a superlative brunch.