Tamales (corn-based pasta)

boil the peels of the green tomatoes in water with three tablespoons of anise.
Add the cornmeal (preferably from cacahuazintle, which is a variety of corn with a large cob and round and tender grain) with two tablespoons of baking powder and salt to taste, adding the melted butter and the cooking product of the tomatoes and anise.
knead until a uniform texture is obtained (the way to test the accuracy of the dough is to place a ball in the water, which should remain solid and floating in it).
place the preparation inside each one of the corn husks, previously washed and take to the tamalera pot for 35 minutes.
the tamalera pot is a pre-Hispanic invention modernized in aluminum that consists of a large and deep pot with a fairly airtight lid and a grid that prevents the tamales from touching the boiling water and being cooked with steam (so it can be conveniently replaced by another shape steam cooking, even improvised).
Tamales keep two or three days in the refrigerator and two or three months in the freezer or freezer.