Once you get the hang of rolling and folding your tamales you will find it gets going very fast. Make sure you have everything ready to go, a good helper and all the ingredients laid out so you can work quickly.
Start with a corn husk leaf laid out flat on a clean surface. Depending on the size of the corn husk, place about two tablespoons of the masa dough on the corn husk and spread it out evenly. You want to leave about a pencil's thickness clear around the edges. The masa dough should be evenly distributed.
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