I can't believe I never ate a tamale until I moved to California.
Now they are my ultimate comfort food. On days when I really need to relax, there's nothing better than turning a bowl of masa into beautiful tamales.
It is the exact opposite of fast food -- the tamales are handcrafted with care, a dollop of masa followed by a spoonful of filling, each one carefully wrapped in corn husk, then steamed. It is a slow process, but one well worth it.
For this batch, the masa was made with the basic recipe from "Veganomicon." They are stuffed with a mixture of organic goodies from my CSA share: Zucchini, summer squash, carrots and onions, black beans, chipotles and other spices.
It makes the greatest lunch. The other people in my office always gaze at me with envy.