10 to 12 dozen dried corn husks cleaned and trimmed
Directions
Begin by soaking the corn husks in hot water (about 30
minutes)
Add 7 cups warm water to the masa and stir
to combine well, then allow to set for 15 or more min-
utes
The mixture should be the texture of a firm pud-
ding-if too soft, add more masa; if hard and dry, add
more warm water.
With an electric mixer on high, whip the shortening
until very fluffy
Sprinkle in the salt, then add the masa
a little at a time with the mixer running on low speed
When all has been well mixed, you are ready to roll
tamales.
Using a rubber scraper, place 2 or more tablespoons of
the masa mixture in a 3 x 4-inch rectangle of corn husk,
centered lengthwise on each
The masa should be about
1/4 inch thick
Allow at least a 1-1/2 inch margin on
the top and bottom
Place a thin strip of your choice of
tamale filling down the very center
Hold the sides of the
husks up, join them together, and roll to enclose the fill-
ing
Fold up the bottom, broader end, and tie using a
strip of corn husk, fastening it with a bow
Then either
crimp the tops together or fold down and tie with a strip
of corn husk.
When you're ready to cook, place the tamales upright in
a steaming basket, and steam tightly covered, for about
45 minutes, or until the masa is firm
Check while
steaming to be sure there is at least an inch of water at
all times to generate adequate steam.
