* '''For the filling:'''
* 450 g boneless pork, Chicken pieces or Turkey breast, cut into 8 pieces
* 70 ml Seville orange Juice or 35 ml each of Orange and Lime juice
* 1 teaspoon Salt
* 2 teaspoons Achiote
* Garlic, to taste, crushed
* '''For the Masa:'''
* 450 g Tamale Flour or Masa harina
* 280 ml Milk
* 2 tablespoons Lard or Trex
* 15 ml Seville orange Juice or a mixture of Orange and Lime juice
* ½ teaspoon Salt
* 115 g Mashed potato
* '''Garnishes:'''
* 1 Potato, raw, sliced thinly into 5 cm squares
* 2 Tomatoes, thinly sliced
* 2 Onions, thinly sliced
* 2 Sweet peppers, thinly sliced
* Mint leaves
* 8 teaspoons of raw Rice
* Chillies, thinly sliced
* '''For wrapping:'''
* 8 sheets of Tin-foil, cut into 38-40 cm squares ''or'' Corn husks ''or'' Banana leaves

===Method===
* Mix the filling ingredients and leave to Marinate overnight.
* Mix the Masa ingredients in a saucepan and cook over medium heat until the mixture is firm, but remains moist - about 30 minutes.
* Take one-eighth of the Masa and place in the centre of one piece Foil or a husk.
* Push 2 slices of Potato into the Masa near the bottom, then one piece of Meat in the centre.
* Cover the Masa with 2 slices each of the Tomatoes, Onions and Peppers.
* Place 3 Mint leaves and a teaspoon of Rice on the top.
* Push Chilli slices into the edges of the Masa and pour a teaspoon of the Marinade over the top.
* To wrap, fold both ends of the Foil or husks to the centre, allowing an overlap of 1 cm.
* Fold one end tightly, stand the parcel on its end and shake down.
* Tighten the wrapping and fold over the sides and seal.
* The Tamale should be about 13 cm by 9.5 cm.
* Repeat the process to make the remaining 7 Tamales.
* Place the Tamales in a large pan so that they are all in one layer.
* Add cold water to cover.
* Cover the pan and on a high heat, bring to the Boil, reduce heat, and Simmer for about 4 hours.

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