Get 1 bag of dried corn husks and put them in a pot of water for 15-20 minutes. Remove from water when they’re flexible to work with.
While the husks are soaking, make the masa mixture.
Add to a large bowl
4 cups of corn flour
3 cups warm water
1 cup of lard or shortening
1 ½ teaspoon of salt
1 tablespoon of baking powder
Add Chile sauce to the masa for flavor. Add about ⅓ cup or to taste.
Mix the ingredients until the consistency is a soft dough-like. Add additional 1 cup of warm water if needed, make sure the mixture isn’t too runny.
Have an assembly line of your bowl of masa, filling, corn husks, a plate to make the tamales on and a big pan to put them in.
Grab a corn husk, have the smoother side facing up and the wide end facing you. Add 1 spoonful of masa and spread it halfway down the husk
Add 1 spoonful of your filling, and place it in the middle of the husk and masa.
Fold the husk vertically so all the masa and filling are encased. Then fold the husk horizontally. (If you are making multiple types of tamales at the same time, add a tie to the 2nd type so you can differentiate.)
Get a tamale pot and add water until the ridge line.
Add the tray that comes with the tamale maker; it’ll sit towards the bottom of the pot and has holes to allow the steam to rise.
Add the tamales on top of the tray.
When all the tamales are added, then put the lid on.
Turn the burner onto medium heat and cook for 1-2 hours.
Use tongs to take out the tamales. Let them cool for 5-10 minutes, then take the husk off and enjoy
