Merrilee Jacobs: Hi! I am Merrilee Jacobs, Founder and CEO of 3 Hot Tamales, Nationally distributed all natural hand-rolled vegetarian Tamales, located in the frozen section of your local grocery store. Today I am going to navigate, help you navigate through the twist and turns of this Tamale making process. After we teach you how to press your cornhusks, and mix your masa. We are going to prepare two different kinds of savory fillings for inside, then we are going to show you how to assemble and steam them and the very, very best part is after they are steamed, I will show you how to garnish and some servings suggestions that make them taste amazing. So let's talk a little bit about the utensils that we might use. Not real complicated; lots of mixing bowls, spatula, few sharp knives and a stove top. You are going to need a Tamale pot or some sort of stock pot that has a steamer basket in the bottom of it. Little fry pan and maybe one other pot for simmering the chilies. Okay, so now for the ingredient list. We are going to start with the cornhusks and that is we mix our masa we will use corn masa flour. Little seasoning, some salt and baking powder, oil and water and some salsa verde. I will share with you the ingredients for the fillings a little later when we start to prepare those. As always kitchen safety is incredibly important so whatever you are using start nice, exercise extreme caution and also round stove top, steam can burn just the way as an open flame and when your children are in the kitchen don't leave the kitchen. Always supervise them carefully. So now that we have covered safety. I will tell you a little bit about myself. Other than being the Founder and CEO of 3 Hot Tamales I also own my own catering company Peasant Fare Catering for a number of years and my real expertise well I have been making Tamales ever since I was a little kid. It is part of our family tradition. So now that you know a little bit about me let's get rolling and I will show you how to start this process.