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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
In a bowl, combine the butter, shortening, and sugar with your hands or in a mixer with the paddle attachment until very creamy.
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4
Add the masa and mix well (itll look a bit like coarse meal).
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5
Combine a few drops of the food coloring with 3 tablespoons of the milk, then add that and the rest of the milk gradually while mixing until incorporated.
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6
Stir in the lime zest and salt.
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7
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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8
If the husks are too small or broken, put two together and overlap them.
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9
Fold one of the long sides toward the center, and then fold the other long side on top.
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10
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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11
Repeat to use up all the batter.
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12
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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13
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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14
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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15
Add more boiling water to the bottom pot as needed to make sure water reaches the bottom of the steamer.
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16
Serve warm.
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17
The tamales can be stored in the freezer, wrapped tightly, for up to 3 months.
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18
There is a theory that many home cooks firmly believe in.
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19
To test whether the dough has been beaten enough and is ready to be put in the husks, put a bit of dough in a glass filled with cold water.
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20
If it begins to float, its ready and you can be sure that your tamales will be light and fluffy.
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21
If it doesnt, just beat a bit longer.
