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1
To prepare Corn Husks: Place husks in large stockpot, and cover with hot water.
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Weight down with plate to keep husks submerged, and let soften for 2 hours or as long as one day.
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3
Select 24 of largest husks at least 6 inches wide.
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4
If needed, select smaller ones, and overlap to make wide surfaces for spreading masa; stick together with daub of masa.
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5
Tear smallest husks into 1/4-inch-wide x 8-inch-long strips to tie packets together.
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6
To prepare Filling: Combine filling ingredients, and mix well.
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Set aside.
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8
To make Masa for Tamales: Beat shortening, salt and baking powder with heavy-duty mixer on medium speed until fluffy, about 3 minutes.
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9
Turn mixer to low, and add masa a little at a time.
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Turn speed to high, and beat 3 minutes more, stopping to scrape down sides of bowl.
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11
Turn mixer off, and add herbs, zest and 1 1/4 cups water.
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12
Turn speed to low, and slowly mix ingredients.
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13
Increase speed, and beat masa mixture at least 3 minutes more.
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14
Turn mixer off, and add remaining 1 cup water.
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15
Slowly increase mixer speed, stopping to scrape down sides of bowl, and beat 3 minutes, adding more water as needed, until mixture is soft and resembles thick pancake batter.
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16
To assemble tamales, arrange corn husks, corn husk ties, filling and masa in easy reach.
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Place soft, wet corn husk on work surface.
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Spoon and spread about 1/3 cup masa on husk, leaving 2-inch border all around.
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Place scant 1/4 cup filling in center of masa.
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Fold one long side of husk over filling, and roll to enclose masa.
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To prevent leaking, roll tamale with second husk if masa is not fully enclosed.
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22
Fold wider end under, and tie closed with strip of husk.
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Leave pointed top end open.
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24
Prepare remaining tamales.
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25
Stand tamales on their folded and tied bottoms in steamer.
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26
Do not crowd because tamales need room to expand as they steam.
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Cover tamales with some of remaining husks, and pack empty spaces of steamer with wadded husks or foil to prevent tamales from falling over during steaming.
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Cover steamer tightly, and, over high heat, bring water to a boil.
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Reduce heat to medium, and steam for 1 1/4 hours.
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30
Uncover after 45 minutes, and add more boiling water if needed.
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After 1 1/4 hours, remove one tamale, and check for doneness.
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32
Masa should pull away from husk easily.
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If done, remove from heat and set aside for 5 minutes to firm.
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34
Open, peel tamales and discard husks.
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35
For maximum flavor, cool tamales, and reheat before serving.
