This one is my father's favorite. We've made it for him every Christmas since I can remember. It's a variation on a style of tamale from Sinaloa, the coastal state in Mexico where my father was born. My father's aunts taught my mother how to make them, and she taught me. They are now a favorite at Tamara's Tamales (in Marina del Rey, California) where we make them our daily special every Tuesday. The sauce and chicken mixture may be made ahead of time and refrigerated or frozen until use. Also, try the sauce with other meats and fish -- it's delicious.

Be sure to check out the related features links below for the FabulousFoods.com Tamale Tutorial with recipes and photo instructions for making this fabulous, festive food. Even if you're new to making tamales, you're sure to achieve spectacular results.

Prepare the masa.

To make the sauce, drain the tomatoes, reserving the liquid, and chop coarsely. In a skillet over medium heat, heat the oil. Sauté the onion for 2-3 minutes, until soft. Add the oregano, cumin, salt and pepper and cook for 1-2 minutes, until the onions are translucent and the flavors are incorporated. Add the tomatoes and the reserved liquid and simmer for 20 minutes until the tomatoes are soft and beginning to break down. Remove from the heat and let cool to room temperature. Fold the chicken into the sauce and set aside.