1 of 30
Before preparing the masa, soak the corn husks in water so they become soft and pliable.
An Arizona holiday season just wouldn't feel right without a freezer full of tamales. While we all have our favorite go-to tamal spot, Chow Bella decided to try their hand at making this traditional favorite. With the help of Chow Bella contributor and Muneca Mexicana owner, Minerva Orduno Rincon, and a few other friends, we were sure to get everything just right, or at least attempt to. Read the full how-to here.
Photos by Evie Carpenter
Published on December 2, 2013