Being from SAN, youreadyfreddy was raised up with an emotional and cultural tie to tamales, making her "prep" easier. I agree with the silicon spatula for proper "shuck stick" and the thinner masa "dough"/paste/whatever. We like "gorditas", essentially a thick corn tortilla, split and filled, and achieving the right thickness when blending isa key. In my experience, the masa used for tamales is thinner and "wetter" than that used for tortillas.

I'm not surprised that the bodegas of DC's outskirts could provide ingredients. Over years and multiple visits on business, the Hispanic population, especially those of Central American and Mexican origin, mushroomed, and the housekeeping staff in several of the larger hotels were as overwhelmingly Hispanic as one might encounter in SAN. I'm always amazed in DC. The locals who might be concerned seemed totally unconcerned when it came to "La Migra", most noticeable for its being unnoticed/simply absent.