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1
Soak the corn husks in warm water for at least 3 hours or overnight.
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2
Drain, then separate and clean the husks.
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3
Continue to soak until ready to use.
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4
If you are using the dried masa harina, mix it and the stock together just until combined.
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5
The mixture will be crumbly.
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6
Set aside.
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7
In a mixer, beat the lard with the salt and baking powder until fluffy.
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8
If you are using fresh masa, alternately add the masa and stock, beating continuously.
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9
If you are using the masa harina, add the masa harina mixture.
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10
Beat until the dough is light and fluffy, adding more stock if needed.
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11
The mixture is ready when a small ball of the dough floats in water.
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12
Drain a husk and pat dry with paper towels.
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13
Spread 2 tablespoons of the masa dough in the center of the husk, then wet your fingers and pat into a 4 x 3-inch rectangle along the right edge of the husk, leaving at least 2 inches on each side.
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14
Spoon 1 tablespoon of your chosen filling lengthwise down the center of the dough rectangle.
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15
To wrap the tamales, fold the dough rectangle in half, bringing the right side of the dough over the filled center.
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16
Continue rolling tightly to the end of the husk, then secure the open ends with kitchen string.
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17
Repeat with the remaining ingredients.
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18
You may have some leftover husks, but often a few are split or too small to use.
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19
Prepare a large steamer by setting a steamer rack about 2 inches above gently boiling water.
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20
Stack the tamales, seam down, on the rack.
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21
Cover and steam until done, about 45 minutes.
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22
To test for doneness, remove a tamale and open the huskthe filling should be firm and come away easily from the husk.
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23
Serve warm or at room temperature.
