Mama Maggie's Kitchen

0 Add shortening and sugar to a mixing bowl. 
1 Whip until creamy. About 2 minutes.
2 Add baking powder, cinnamon, and 1/2 the masa harina.
3 Mix on low. About 2 minutes. 
4 Add remaining masa harina. 
5 Change mixing handles, or use a spatula. 
6 Add the cajeta and milk. 
7 Mix thoroughly. Be sure to scrape the sides of the bowl. 
8 Add the chopped pecans. 
9 Fold them in gently, or low on the mixer. 
10 Soak the corn husks in hot water for 30 minutes. 
11 Once the corn husks are pliable, add a large tablespoon to the center of the corn husks.
12 Use your best judgement as to how much to add to each corn husk. 
13 Place standing with the open-side up while you finish assembling the rest of the tamales. 
14 Add water to a steamer. 
15 Add the tamales with the open-side up. 
16 Steam for 1 1/2 hours. 
17 Tamales are ready when the peel away from the corn husks easily.