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For sauce: Take everything mentioned in the ingredients from the chili peppers the miltomate and put cook it with a little bit of water so it could all get soft.
In another pan put the seasame and pumpkin seeds on the heat to toast them and put a little char on them.
Toast the chle pasa and the cinnamon sticks
put all in blender

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This is very different from how I explained because every family/country makes them different

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This is my second tamale video. Because of it's length, the first one had to be in two parts. Part one received twice as many views as part two. The new tamale video is not as indepth as the first, however, it demonstrates the parts necessary to make great tamales.

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1/2 a packet of Masaharina (flour for tortillas)
6 lbs. of tomato
10 red chili peppers
leaves of plantain
fowl meat
grease of meat
you will also need aluminum foil
olives

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10 chili peppers
6 lbs. of tomato
1 onion
1 clove of garlic
1 miltomate
1/2 a packet of seasame seeds
4 ounces of pumpkin seeds
5 chile pasa (type of black pepper
3 sticks of cinnamon

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If you wish to save the hassale of making the tamales you can simply get them from eaither of these resturants, King Tacos in Chelsea MA, El Pelon Taqueria near Fenway park and for those living in California there is The Tamale Factory.

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http://www.foodbycountry.com/Germany-to-Japan/Guatemala.html
http://www.progressotamale.com/tamale/history_of_tamales.html
https://s3-media3.fl.yelpcdn.com/bphoto/dzdgezRb5AeX4tQksPO8aQ/o.jpg
http://comedorescolar.co/wp-content/uploads/2014/12/tamal-colorado-navide%C3%B1o-guatemala2-HD.jpg

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Tamales are wrapped in maxan(banana) leaves like seen below.

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The tamales might not look appealing but they are very delicious.

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The tamales are usually eaten with bread and lime.

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No one for sure knows who actually "invented" tamales but the Aztecs in Mexico served the Spanish that and when the Spanish conquered Guatemala, Guatemala was influenced by much of the food they brought over including tamales.