Tamales are made from harina de tamal - a corn flour especially for tamales. If you can't find harina de tamal, use masa harina, the same flour used for corn tortillas.

You can buy corn husks in Mexican stores, or make your own by letting corn husks dry in the sun. Banana leaves, used in the south of Mexico, can sometimes be found frozen in Asian supermarkets. Aluminum foil can be substituted.


Ingredients:

corn husks, banana leaves, or aluminum foil

1 cup lard or vegetable shortening

1/2 teaspoon baking powder

1 1/2 teaspoons salt

1 pound harina de tamal or 4 cups masa harina

1 1/2 cups chicken stock


Place the corn husks in hot water and let soak about 3 or 4 hours(or overnight). After soaking, drain, and dry well. Tear some of the husks into thin strips to use for tying the tamale bundles. If using banana leaves, wipe clean with a damp cloth.

Using an electric mixer or food processor, beat the lard or vegetable shortening until it is light. Mix the baking powder and salt into the flour. Slowly add 1 cup of the flour mix to the lard, beating all the while. Add 1/2 cup of the chicken broth, slowly, again beating constantly. Continue to alternately add the flour and chicken stock, continuously beating to create a light and spongy tamale dough. To test the consistency of the dough, make a small ball of the dough, about the size of a pea, and place it gently into a glass of cold water. It should float! If it doesn't, keep beating. The lightness of the tamale dough will make all the difference in the world to your finished tamales.

Spread a spoonful of the dough evenly on the corn husk.Leave enough space at the sides and ends so you can wrap the tamale neatly. Spread a spoonful of your filling of choice down the center of the dough. ( Any spicy filling can be used for tamales - it's a great way to use leftover fajitas, shredded chicken, etc.). Fold in the sides of the husk, fold over the pointed end, and then the broader end. Tie a strip of corn husk around the tamale.

Stack the tamales in a steamer, seam sides down, cover tightly, and steam 1 hour. After an hour, open one of the packages and check if done. The dough should have a light texture and completely cooked.

Tamales are easily frozen. You can serve them with a cooked chile-tomato sauce, (recipe coming next week!), or cook them in a casserole.