Maseca Masa Mix, Corn, Instant

Preparing
the Tamales: 1-1/4 lb pork (chicken or beef may be substituted ); 1-1/2
oz pasilla chili; 1/8 cup vegetable oil; 3/4 cup water; 1/2 tbsp salt;
16 corn husks; 2-1/2 lb prepared masa (step 1). 1. Cover the meat with
water and bring to a boil. Reduce heat and simmer for about 2 hours
until the meat is well cooked. Lightly saute the pasilla chili in
vegetable oil. In a blender, mix the chilies and the water. 2. Cut the
meat into small pieces and fry in vegetable oil until golden brown. Add
salt and chili mixture and cook for 5 to 7 minutes. 3. Soak the corn
husks for a few minutes and drain well. 4. Spread the prepared masa
evenly over each corn husk and add a tablespoon of the meat mixture in
the center. Close the husk, folding inward all sides towards the center.
Place the tamale in the steamer. 5. Cover with a wet cloth and steam
for about 1 hour. Preparing the Masa: 2 cups Maseca Tamal corn flour;
1-1/3 cups chicken broth or water; 1 tsp baking powder; 1 tsp salt; 2/3
cup lard or vegetable shortening. 1. Mix Maseca Tamal corn flour, baking
powder and salt in a bowl. 2. Add the chicken broth or water and mix
thoroughly with your hands to make a soft-moist dough. 3. In another
bowl, mix the lard or vegetable shortening until light and fluffy. Add
the masa and continue beating until the batter becomes smooth and
slightly sticky. Prepare your tamales with the filling of your choice.