Masa for Tamales

**** DRAFT ****

Ingredients:

1 lb Crisco

3 tbsp salt

1/3 cup lemon juice (fresh squeeze)

3 tbsp baking powder

20c. water (hot tap)

4.4 oz Masa (dry)

8 oz dry corn husks 

 

Directions:

Soak husks in water and remove any hairs.

Add Crisco, salt, lemon juice and baking powder to mixer.   Cream until it passes float test. (Float test is when a small amount is placed in a cup of water and it floats.)
Remove half of the mixture and place into a separate small bowl.
To the mixer, add half of the water (10 c.) and half of the masa (2.2 oz).  Mix well until masa forms.
Remove mixture from mixer bowl and place is large bowl.
Return second half of Crisco mixer to mixer bowl and add remaining water (10 c.) and masa (2.2 oz). Mix well until masa forms.
Move mixture to large bowl.   Hand mix two batches together.

Shake water from husks and allow to drain.

Add masa to slick side of husks.  Use tortilla press to help spread it out.  Fill with desired filling.  Fold.

Place in a steamer with open end up.  Approx 1 hour.