Recipe by Ixzel Lagos

1 package of Maseca 
 Banana leaves (traditional) or aluminum foil 
1 onion, tomato & green pepper 
1 can of tomato paste and 1 can of peas 
2 or 3 large potatoes 
1 large pot 
1 bowl of cooked rice 
1 or 2 tbs. of oil  
1 cup of cilantro 
Spices of preference (cumin, pepper, etc.) 
2 lbs. of meat of preference (cooked pork, beef, chicken, etc.) 
First, you make the corn masa by pouring three-fourths of the Maseca into a bowl and adding water until it looks almost like pancake batter (not too thin, not too thick). 
Second, start spicing up the corn masa (Maseca) by adding some of the spices of your choice. 
Then, pour the tomato paste into a small container and add the blended onion, tomato, green pepper, cilantro and the spices of your choice to create a red mixture and proceed to boil it (add some oil at this point) and stir continuously. 
If you are using the banana leaves to roll the tamales, make sure you wash and heat them. If you are using the aluminum foil, make sure it is heavy duty. 
The Tamal is square shaped so you have to square either the foil or leaves to about 12 inches.  Then, proceed to add the corn masa at the top corner and then start filling it with the red mixture.  
Afterwards, you can start adding the meat, rice, peas and potatoes to the corn masa. Once shaped, wrap the Tamal in several layers of either the leaves or foil. If using leaves, make sure to tie it up with thin strips cut also from banana leaves 
Lastly, add all the rolled Tamales to a large pot filled with halfway with water over low heat and cook covered for about an hour. After an hour, check one of the Tamales to see if it has thickened.  
Once cooked, let them cool down for about 5 minutes. Unwrap the Tamales and serve them with a slice of lime and hot sauce (if desired!).