The Farmer Family Cookbook

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Ingredients

• 20.125 cups instant masa
• 10.0625 tsp baking powder
• .50.03125 tsp salt
• 1.250.078125 cups water or broth
• .660.04125 cup shortening or lard
• Shredded chicken, beef, or pork mixed with guajillo salsa
• Dried corn husks

Steps

1. Make tamale dough by combining the masa, salt, and baking powder in a bowl. Mix in water with fingers to make a soft dough. Using a mixer, beat shortening till light and fluffy. Add masa dough and beat until dough is spongy in texture. To test if dough is spongy enough, drop a small bit of dough into a cup of water and see if it floats.
2. Soak corn husks in warm water for 1/2 hour. Drain. Lay the larger husks out on the counter and put 2-3 tbsp of masa dough into each center. Add 2-3 tbsp of the meat mixed with salsa. Add 1-2 tbsp more of masa. Flatten slightly. Then fold the corn husk sides in and the bottom up, forming a little bundle. Place all the bundles, open end up, into a steamer. Steam for 1 hour or until masa can be pulled away from the corn husks without sticking. Serve with red salsa and sour cream.