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1
Place 10 pounds of masa in a large plastic mixing bowl.
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2
Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa.
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3
Melt 4 cups vegetable shortening in a large saucepan and allow to cool.
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4
Pour evenly over masa and knead masa with hands.
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5
Add sugar, brown sugar, drink concentrate and strawberry marmalade and work masa with a hand blender to mix evenly.
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6
When it starts to feel thick and compact (like fudge) it's ready.
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7
Pat down in bowl and set aside.
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8
To assemble the tamales, soak dried corn husks in warm water for about an hour until soft.
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9
Spread masa mixture evenly onto husk using a wooden spoon.
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10
Fill with a few strawberry slices and fold corn husk.
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11
Fold waxed paper around the tamale.
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12
Steam for 1 1/2 hours.
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13
To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner.
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14
Water level should be below the rack.
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15
Lay extra corn husks over rack.
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16
Stand the tamales on the folded edge in the steamer (the open edge with be facing upward).
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17
First fill the bottom of the steamer, then start stacking tamales on top of one another.
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18
Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours.
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19
Replenish boiling water, if necessary, during steaming time.
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20
The tamales are done when the husk peels away easily from the filling.
