Easiest way to wrap a tamal
Grab a husk, shake off excess water, and lay it on a flat surface. We are using the smooth side of the leaf.
Grab some of the dough, form into a ball, then flatten into a disk. Place on the center of the husk.
Spread in all directions.
Leave some empty space on both sides of the leaf and bottom wide end. Stop a little over midway when spreading toward the narrow top. In thickness we are looking for a little over an 1/8 in.
Spoon in the cooled filling. Be generous but make sure you can close the tamal. .
Fold one end over to the opposite side and gently press to secure.
Peel the husk away.
Fold over the opposite side and press lightly.
Tuck the edge of the husk. Roll towards the opposite end to fully wrap the tamal.
Feel where the masa ends at the top and fold downward. This flap should remain under, in order to keep the tamal closed at all times
Lightly press the bottom. Assemble the rest of the tamales by following the same steps. Arrange on a sheet pan, in an angle, open side up.
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