Mama Maggie's Kitchen

For the Masa:
Whip the shortening until smooth using a Kitchen Aid or hand mixer.
Mix the masa harina, salt, and baking powder.
Slowly add the masa harina mixture to the shortening.
Add little by little while mixing with the mixer.
Slowly add some of the hot water.
Do this little by little until fully incorporated.
Set aside until ready to use.
For the Corn Husks:
Cover the corn husks in hot water.
Place a large object over the husks so they are completely submerged in water.
This will take about 30 minutes, or until pliable.
Overnight is best.
To Assemble Tamales:
Shake off some of the excess water on the corn husks.
Spread a thin layer of masa on the corn husk, avoiding the corner top.
To the center of the masa, add the filling. About 1 tablespoon.
Use your best judgement as to how to much filling to add.
Fold the sides in.
Fold the corner top to the center of the tamal.
Set the tamal upright with the open side up while assembling the rest of the tamales.
How to Cook Tamales:
Add 2 cups water to a steamer.
Add all the uncooked tamales into the steamer with the open side up.
Place any unused corn husks on top of the steamer pot.
Cover the pot with a lid.
Cook on medium low heat for 90 minutes.
Take out a tamal.
Open it up.
If the tamal masa pulls away easily from the husk, the tamales are ready.
If not, cook for an additional 30 minutes.
Leave the tamales in the steamer pot for an additional 30 minutes before serving.