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May 7, 2010

Basic Masa Dough for Tamales

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.