24 dried corn husks
1 cup lard
1 tsp salt
2 ½ cups masa harina mix
1 ½ cups warm chicken stock
1 ½ cups pork or poultry filling
To soak corn husks, cover with warm water, weigh down so they are totally submerged and let soak at least 3 hours or overnight.
Tamale Dough: Beat lard and salt until fluffy. Slowly beat in masa harina mix, alternately with stock until very light and fluffy.
To Assemble Tamales: Drain corn husks, pat dry.
Spread 2 tbsp dough on center of husks forming a 3 x 2 inch rectangle and spreading completely to right edge.
Spoon 1 tbsp. meat filling lengthwise down center of rectangle.
To enclose tamales, turn right side over to center of filling; fold left side over filling. Fold top end down and around tamale. Secure ends by tying a string around center of tamale.
To Steam Tamales: Place a rack 2 inches above gently boiling water in steamer or 4 quart Dutch oven. Stack tamales, folded side down, on rack
Cover, steam about 2 hours or until done. To test for doneness, remove one tamale from center and one from side of
steamer. Open husks, tamales should be firm and come away easily from husk.