1. Mix all the ingredients except the lard in one mixing bowl. 2. Whip the lard separately in another bowl till fluffy. 3. Combine the two, mixing thoroughly until a small quantity of the masa floats when placed in a cup of water. 4. (Prepare pot for steaming with rocks or foil balls on the bottom and a layer of husks.) Soak the corn husks in water for a couple of hours. 5. Separate the husks into wide enough sheaves to wrap a tamale. 6. Spread the masa out on the husk with the back of a spoon to a thickness of about 1/8 of an inch (cover the husk) over appoximately 1/3 of the husk. 7. (Leave some room on the bottom to wrap up.) Insert filling in the center, wrap, fold the bottom, stand in pot and steam for two hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
