Tamales from Jalisco: wrapping and steam

Useful to know

In the Tamales Tapatios recipe shared by Pati Jinich with King Arthur Baking, corn dough surrounds a filling of already cooked chicken, peppers and tomatoes. The parcels are shaped in corn husks and steamed. [1]

The husk is a shaping and cooking wrapper, rather than an edible crust. This helps explain the recipe: preparing the filling, handling the dough and arranging the parcels in the steamer are separate stages that cannot simply be replaced by baking a bread roll.