Christmas Tamale Dough

Soak the cornhusks in hot water until softened.

Mix the masa harina with the salt and baking powder. Beat in the oil.

Gradually add enough stock to make a mushy dough. Cover, and set aside.

Make your tamale filling of choice.

Traditional Tamale Fillings 

• Shredded Chicken
• White or Yellow Cheese, Grated
• Sugar, Cinnamon, Butter, and Raisins
• Picadillo with Ground Beef and Pork
• Chopped Green Chili and Cheese
• Winter Squash Cut into ¼ Inch Dice
• Chorizo (Mexican Sausage)

Shake the excess water from the husks. Spoon 1 tablespoon of the dough on the center part of each husk, leaving room to fold over the ends at the top and bottom.

Place a tablespoon of the filling in the center of the dough, and fold like a jellyroll, so that the filling is completely covered by the dough.  Fold the ends of the husks over at top and bottom.

Tear several of the husks into long, 1/8 inch strips to use as ties to hold the tamales closed. Tie a strip around each tamale using a double knot so that both the top and bottom flaps are secured.

Put the tamales in a steamer, with the bottom ends of the cornhusks down, and steam for about 1 hour.