Tapp has worked her tamale magic to turn the classic process on its head by paring it down to three to four steps that can be done in as little as forty-five minutes using handy tips, products, and tools. All sixty dishes in the book are naturally gluten free, and include both classic tamale recipes - such as Chicken Mole, Sirloin Beef, and Fresh Poblano and Potato tamales - and novel recipes such as Chorizo and Egg, Oxtail, and Baked Fig tamales. With this book, tamales are fast and east enough to enjoy every day, and delicious enough to serve at any celebration.

Includes index.