INGREDIENTS

INSTRUCTIONS

MASA
FILLING
COOKING WATER
Soak corn shucks in warm water 2 hours or overnight before using.
Fry onion, garlic, cumin, chili powder, salt, pepper, and raisins (if
desired) in hot oil.  Add meat and water and simmer until liquid has been
absorbed.
Work lard, chili powder, and salt into masa; knead with hands until smooth.
(Alternately, pour ingredients into breadmaker and start on "manual.")
Using back of spoon, spread masa mixture thinly and evenly on inside of
shuck, covering half the length of shuck.
Thinly spread 1 tb filling mixture on masa-covered portion of shuck. Lap
one side of shuck over the other, folding under portion of shuck which does
not contain masa.
Stack tamales, pyramid-fashion, on shallow steaming rack in bottom of large
cooker.  Add lard and chili powder to water and pour over tamales. Cover
with additional shucks and steam 4-5 hours. Hint: when masa is done, it
will pull away from shucks when unfolded.
Sylvia's notes: Stokes' Green Chili Sauce with Pork, along with some
shredded meat, makes a great quick filling. And I steamed a batch in my
rice cooker/steamer, for 4 hours, although I think they were done after 3.
It was a bit of a pain because when the timer dinged at the end of an hour,
I had to remove the steamer and drip pan and refill the water base before
starting it for another hour, but it was still less of a hassle than trying
to keep them from burning in a big pot. I also had to clean the base pretty
well, as something colored from the tamales kept working down into the
water.  And I think the masa needs a lot more chili powder to steam it over
plain water instead of flavored water; it was pretty bland after being
steamed.
Source: White Wings Corn Tortilla Mix bag MM by Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node
004/005
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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