Tamales* are a real treat, but they do take a little practice to make , which can be made more enjoyable with friends or family in a production line! Masa dough is whipped with fluffy fat to make a light batter, spread on a soaked corn husk, filled, then rolled and folded to encase the dough. They are then steamed until firm. Eat them whilst still warm from the steamer or fry the next day to reheat.This mushroom and guajillo tamal is vegan as it uses vegetable shortening for the fat, the gu
