Tamales. Here is an authentic tamale recipe. Note that tamales are not baked and do not use corn meal. The filling for tamales can be meat, fruit, or even caramel and raisins. The latter fillings are more often found in Mexican-American homes than in restaurants. They are often a special holiday treat.

Tamale Recipe - Authentic
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Masa dough for Meat tamales:

1 1/2 cups lard
4 cups Masa Harina flour
(this is a dehydrated masa flour, do not use Masa Trigo which is used to make flour tortillas Do not use corn meal)
2 teaspoons salt
2 2/3 cups warm water or meat or poultry broth

Whip the lard until fluffy.
Blend in the other ingredients until the dough holds together.

Soak corn husks in warm water until pliable.
You may have to patch samll husks together.
Lay on a flat surface. Spread masa dough on the husk in a rectangle about 5 x 4 inches.
Take the masa dough all the way to the right edge and leave about 1 inch on the left and about 2 inches or more at the top and bottom.
Spoon on filling. About 2 tablespoons of the meat mixture.
Fold over the right side to the center and then fold over the left side wrapping the corn husk around the tamal (tamales is the plural word).
Now fold the bottom over and bring the top down wrapping the husk as much as possible.
If needed make a string out of corn husk and tie.

Meat: Pork is most common, but you can use beef, chicken, or even turkey:

1 1/2 tablespoons oil or melted lard
1 medium onion chopped
2 cups finely chopped, diced, or shredded lean pork, chicken or turkey
1 small can jalapeno or other very hot chiles (you can use milder chiles), minced
1/4 cups raisins (optional)
1 1/2 Tablespoons olives chopped
2/3 cup Red Chile Sauce (bought or home made)

In hot oil or lard saute onions, blend in the rest of the ingredients and simmer for about 10 minutes.

You will most likely need to make more of the above to use up all the masa dough.

To cook your tamales use a large steamer.
Stack the tamales on a rack above the boiling water loosely enough so the steam can circulate.
Cover and steam for about 20 to 30 minutes.
They are done when the masa dough is firm, doesn't stick to the corn husk and doesn't have a raw, doughy taste.

Serve the tamales plain or with a chile or mole sauce.