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1
Rinse the cornhusks under cold water, place them in a bowl, and cover with boiling water (put a plate on top and weight it with a large can to keep them submerged).
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2
Let sit for at least 30 minutes, or until soft.
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3
Wash the strawberries, dry them, and remove any green parts with the tip of a knife.
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4
Put them in a bowl and mash with your hands or a potato masher, then add the vanilla and salt.
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5
You want them to still be a bit chunky.
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6
Set aside.
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7
In a bowl, combine the butter, shortening, sugar, and baking powder with a handheld mixer or in a mixer with the paddle attachment and blend until very creamy.
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8
Add the masa harina and mix well (itll look a bit like coarse meal).
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9
Continue to mix, adding a bit of the milk and alternating with the mashed strawberries until fully combined.
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10
Drain the cornhusks and scoop about 1/4 cup of the batter into a husk, spreading it with the back of a spoon and leaving at least 1 inch all around (a little more on the long sides).
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11
If the husks are too small or broken, put two together and overlap them.
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12
Fold one of the long sides toward the center, and then fold the other long side on top.
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13
Tuck the exposed sides underneath; if they are still too small, wrap the tamale in another husk and tie it with a thin strip of husk (this isnt necessary but is just an extra precaution).
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14
Repeat to use up all the batter.
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15
Fill a pot with enough hot water to reach just underneath, but not touching, a steamer (you can use the collapsible kind if you dont have a special pot).
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16
Cover the bottom of the steamer with leftover cornhusks and arrange the tamales vertically, standing them up so they rest against one another.
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17
Cover with any remaining leaves or scraps, cover with a lid, and cook over medium heat until the tamales slide out of the wrappers, 1 to 1 1/2 hours.
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18
Add more boiling water to the bottom pot as needed to make sure water reaches the bottom of the steamer.
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19
Serve warm.
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20
The tamales can be cooled and stored in the freezer, wrapped tightly, for up to 3 months.
