1 8 oz. pack corn husks
3 lbs. fresh masa
1 lb. vegetable shortening or lard
2 cups meat stock
1 tbsp. salt
1 tsp. baking powder
Soak corn husks in warm water.
In a mixer bowl, beat shortening or lard
until light and fluffy. Add salt and
baking powder and mix. While beating continuously,
add a little masa at a time, then add stock
a little at a time.
Drain the softened husks and separate.
Spread about 1/2 cup dough onto each husk.
Place about 1/4 cup filling in the center
and roll the tamale shut, then fold up the
bottom where the husk tapers down.
Wrap the tamales in foil or tie them
shut with strings at both ends.
Place tamales standing up into a steamer
and steam for 1 hour.
Make sure the steamer never goes dry
or the tamales will burn. Check immediately
after steaming to make sure they are done.
If it is done, it will hold its shape and
will not stick to the husk.
Makes 24 tamales.