I made home made tamales from the heart. I often cook special meals without measuring and just feeling my way through taste. This makes me a terrible cooking teacher. In this post I will try to share my way of making tamales. My parents were indigenous and their way of cooking is through love and taste. No measuring is involved in indigenous kitchens, just love. Masa for making Tamales I buy my masa from the local Mexican Market. I use about 20 lbs to make enough tamales for my family and to give away. I make about 100 of them with this amount of masa. This means the masa is spread lighty on a corn husk that has been soaking in water. The sauce is made with dried chiles found at any local store. They are boiled and then blended to make the sauce. California and Japoneses Chiles are the ones I use. Use one medium bag of California Chiles and a handful of Japoneses Chiles. Japoneses chiles make it spicy. California chiles are mil...