Basic Tamales Recipe

Directions

1. 1
   *Turkey in Green Mole Sauce or possibly Pork in Red Tomato Sauce
2. 2
   To saok corn husks, cover with hot water; weigh down.
3. 3
   Let soak at least 3 hrs or possibly overnight.
4. 4
   For tamale dough: Beat lard and salt till fluffy.
5. 5
   Slowly beat in masa harina mix alternately with broth till very light and fluffy.
6. 6
   To assemble tamales: Drain corn husks, pat dry.
7. 7
   Spread 2 Tbsp.
8. 8
   dough on center of husks forming a 3 x 2-inch rectangle and spreading copletely to right edge.
9. 9
   Spoon 1 Tbsp.
10. 10
    filling lengthwise down center of rectangle.
11. 11
    To enclose tamales, turn right side over to center of filling; fold left side over filling, allowing plain part of husk to wrap around filling.
12. 12
    Fold top end down over bottom end.
13. 13
    Secure ends by tying a string around center of tamale.
14. 14
    To steam tamales, place a rack 2 inches above gently boiling water in steamer or possibly 4-qt dutch oven.
15. 15
    Stack tamales, folded side down, on rack.
16. 16
    Cover, steam about 2 hrs or possibly till done.
17. 17
    To test for doneness, remove one tamale from center and one from side of steamer.
18. 18
    Open husks; tamales should be hard and come away easily from husk.
19. 19
    Makes 24.