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Like tortillas, the style of tamales varies depending on geography. We like a version that combines the techniques found in both northern and southern Mexico. In northern and central Mexico, <a href="https://www.chefsteps.com/activities/hot-to-trot-tamales">tamales</a> are most commonly made using dried masa flour, stock (or water), and lard or butter. A leavening agent, like baking soda, is sometimes also included to lighten the dough. This is the style of tamale most commonly found in the United States.In southern Mexico and the Yucatan peninsula, tamales are prepared using freshly milled masa, and the dough isn’t enriched with fat or fillers. Wrapped in <a href="https://www.amazon.com/gp/product/B0771H1D5X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0771H1D5X&linkCode=as2&tag=chefsteps02-20&linkId=117d789720e8b3824077490f5ea7d680">banana leaves</a> instead of corn husks, these tamales have a fudgier texture.Our favorite tamale combines these two styles, using fresh masa that’s enriched with fat, and steamed in corn husks.