Tamales

Preparation

1. Step 1

   Soak the corn husks in warm water for at least 3 hours or overnight. Drain, then separate and clean the husks. Continue to soak until ready to use.

   Step 2

   If you are using the dried masa harina, mix it and the stock together just until combined. The mixture will be crumbly. Set aside.

   Step 3

   In a mixer, beat the lard with the salt and baking powder until fluffy. If you are using fresh masa, alternately add the masa and stock, beating continuously. If you are using the masa harina, add the masa harina mixture. Beat until the dough is light and fluffy, adding more stock if needed. The mixture is ready when a small ball of the dough floats in water.

   Step 4

   Drain a husk and pat dry with paper towels. Spread 2 tablespoons of the masa dough in the center of the husk, then wet your fingers and pat into a 4 × 3-inch rectangle along the right edge of the husk, leaving at least 2 inches on each side. Spoon 1 tablespoon of your chosen filling lengthwise down the center of the dough rectangle. To wrap the tamales, fold the dough rectangle in half, bringing the right side of the dough over the filled center. Continue rolling tightly to the end of the husk, then secure the open ends with kitchen string. Repeat with the remaining ingredients. You may have some leftover husks, but often a few are split or too small to use.

   Step 5

   Prepare a large steamer by setting a steamer rack about 2 inches above gently boiling water. Stack the tamales, seam down, on the rack. Cover and steam until done, about 45 minutes. To test for doneness, remove a tamale and open the husk—the filling should be firm and come away easily from the husk. Serve warm or at room temperature.