Take masa paste with your fingers. Spread it on a corn husk, add a little filling in the center. Close and seal tamale. Stack them in a steaming basket or pasta maker insert. I used a steel colander inside a steel pot. Cover and steam for 25-30 mins.

I just added vegetable stock cut up two tomatoes, one union, chilies, Serrano peppers, salt , total seasoning and garlic.

Blended that together in blender but vegetable stock needs to be hot so the masa is easier to work with Mole Verde or Pipian.