This is a more authentic tamale recipe, also from the Food Network. It uses the masa harina that just about everyone uses for tamales. They were trying hard to be authentic, so it calls for turkey in the filling because that is what the ancients Mayans had.

2 turkey legs
2 teaspoons chili powder
1 1/2 teaspoons ground cumin (roast and grind it yourself)
1 teaspoon cayenne
1 teaspoon oregano
1 teaspoon Kosher salt
1 teaspoon black pepper
2 1/2 quarts water

Put all in a pot and simmer for 2 1/2 hours.

Corn mixture:
15 oz (3 1/2 cups) masa harina (avail in most supermarkets)
2 - 4 cups of the liquid from cooking the turkey
2 1/4 teaspoons baking powder
1 tablespoon Kosher salt
4 oz lard (better flavor than Crisco)

Combine the masa harina, baking powder, and salt. Mix in the lard thoroughly with your fingers. Use an electric mixer to stir in the cooking liquid a little at a time until the consistency of mashed potatoes. Cover with a damp cloth and let stand for maybe an hour.

Meat filling:
1 small onion, chopped fine
1/4 cup oil
3 cloves garlic, minced
1 serrano chili, minced (seeds removed)
Cooked turkey meat, chopped fine
1/2 cup turkey cooking liquid

Saute the onion in the oil until soft. Add the garlic and minced chili. Saute some more, not very long. Add the chopped turkey meat and 1/2 cup cooking liquid and cook 2 to 3 minutes until the liquid is absorbed.

Corn husks, soaked in hot water.

Cut some lengths of kitchen string for tying the husks. Lay a flat corn husk on the counter in front of you. Put about 2 tablespoons (a small ice cream scoop) of corn mixture on the husk and spread it, leaving a margin. Top with about a teaspoon or so of the meat mixture, then roll up the husk to enclose the meat with the corn part, but not too tight, and fold over one end. I recommend that you look up this procedure on the Internet, something with photos. Pile three tamales together with the seams on the inside and tie with the string.

Put one of those vegetable steamers in the large cooking pot that still contains the meat cooking liquid. Stand the tamales in the steamer, open ends up. Add water to within 1 inch of the top of the pot. Cover and bring to a boil, then uncover and cook 1 1/2 hours. The tamales are done when the corn part peels away from the husk easily. You may need to replenish the cooking liquid with more water during this time.

As you can see the assembly of the tamales is labor intensive, so the best way to do it is to invite some friends to help and set up an assembly line, and make a lot at one time. You can refrigerate them for a few days, or freeze them for about a month, wrapped in plastic wrap.

I think these would be good with canned red enchilada sauce poured over them, or you could use some of the hot broth the turkey was cooked in.