INGREDIENTS

INSTRUCTIONS

Tamale wrappers can be corn husks or 6 inch squares of aluminum foil.
The corn husks are available in the Mexican food section at many
supermarkets. Beat shortening until fluffy. Add masa, chili powder,
salt and water. Beat until light and fluffy, or until a spoonful will
float on warm water. Divid dough into 24 equal portions.Spead each to
form a 4 inch square, keeping one edge of dough even with edge of
wrapper. Top with 1 or 2 Tb. of filling and roll up, starting with  the
side of dough even with the edge of the foil and leaving one end  open.
If using corn husks, tie with strip of husk. Stack in steamer,  open
end up. Steam about one hour until dough does not stick to  wrapper.
Serve warm or freeze for later use. Can be served with warm  chili
sauce or salsa.  Recipe By     :  From:
Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22  -0800
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 121
Calories From Fat: 81
Total Fat: 9g
Cholesterol: 4.8mg
Sodium: 101.7mg
Potassium: 35.8mg
Carbohydrates: 9.2g
Fiber: <1g
Sugar: <1g
Protein: 1.1g