This is a very authentic recipe. Authentic Mexican food is very falvorful, but not hot. It is we chili heads north of the border who have added the heat. That's called Tex-Mex. I recently had something suggested to me that cuts the time in half when making tamales. Take your tortilla press and line it with plastic or waxed paper, lay your shuck in it and place a walnut sized ball of masa, then press it down as if making tortillas, it spreads the masa, keeps your hands cleaner (clean isn't really an option when working with this :) ) and fills the shucks in no time at all. Just make sure you line that side of the press too. Also, for an interesting twist, try adding a little mole (found in a jar in the mexican food aisle and looks like spreadable chocolate) into your masa harina mixture. You can also use either red or green enchilada mix, a really thin salsa, Louisianna hot sauce (if you want heat) and anything else you can think of. For a really interesting twist from the Yucatan, instead of using corn shucks, use bananna leaves. The flavor is incredible although you will absolutely need to tie these unline corn shucks which have a tendency to fold back up on them selves anyway. Either buy the bananna leaves at a Hispanic market or order them online.
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This is a very authentic recipe. Authentic Mexican food is very falvorful, but not hot. It is...