Going as far back as 8000BC, tamales have been a broadly utilized as an easy food for travel and feasts alike. The base of all tamals is Masa, a dough made from ground corn, shortening and usually spices. That dough is than filled and rolled into a leaf or husk, usually corn or banana. After letting them steam till they are soft and flavorful, the tamal is served plain or with a sauce. We here like to take our delicious shredded chicken or pork to serve as the stuffing and top it with mole, crema and queso fresco. Tasted this ancient, gluten-free appetizer today!

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