Instructions: Cream lard until light and fluffy. Blend in masa, baking powder, salt and stock to form a soft, spreadable mixture. Soak corn husks in warm water to cover for at least 30 minutes until soft. Open and clean corn husks, removing silk.

Open the husk, piecing together or dividing if necessary to make pieces approximately 5X7 inches. Larger or smaller tamales may be formed, but those that will be cooked together should be uniform in size to assure proper cooking.

Spread 2 heaping tablespoons masa on husk and spread into rectangle placed completely to one side leaving a 1 inch margin on the other side and a 2 inch margin at top and bottom. Masa should be 1/8 to 1/4 inches thick.

Spread 1 heaping tablespoon of filling down center third of masa. Fold side with masa over filling, lapping 1 inch margin over back of tamale. Fold ends toward center or tie ends with narrow strips of corn husks.

Tamales may be steamed immediately, refrigerated for up to two days, or frozen for up to six months before steaming.

Place tamales in steamer, using any container large enough to hold them. Be sure there is plenty of space around the tamales to let the steam circulate.

Add and keep adding water to maintain active steam until masa is translucent and loosens easily from the husk, 45 to 60 minutes.

Serve warm. Tamales may be reheated until just heated through by re-steaming or heating in a covered dish in oven or microwave.

Filling:
2 pounds lean pork or beef or a 3 pound chicken 2 cups water
1 bay leaf
1 garlic clove
1 small onion, cut in four pieces
1 1/2 cups chili puree or 1/2 to 3/4 cup chili powder and 3/4 cup water 1 1/2 teaspoons salt

Cut meat into 2 inch chunks. Add water, any bones and skin, bay leaf, garlic and onion. Simmer until meat is tender. Remove meat from stock and reserve stock. Shred meat. Discard bay leaf, bones and skin.

Combine meat with chili and salt. Cook until liquid is absorbed, stirring to avoid burning. Filling is sufficient for 2 to 3 dozen tamales. Recipe may be doubled.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.