6 cups Homemade Masa, or masa prepared from store-bought masa harina

2 cups lard or softened unsalted butter

1 tbsp. kosher salt, plus more as needed

1 tsp. baking powder

24 large corn husks or 48 small ones

Tomatillo salsa


Make the tamales: In the bowl of a stand mixer fitted with the paddle attachment, add the masa, lard, salt, and baking powder, working in batches if needed; beat until well blended. (Alternatively, you can stir the ingredients by hand in a large bowl, but the mixer will produce lighter, airier tamales.)

Soak the corn husks in hot water until softened, 20 minutes. Remove (no need to dry them off). Lay a husk on a work surface with the curved side facing up and the narrow end facing you. (If needed, use two small husks together, overlapping their long edges.) Leaving a 1 12-inch border along the husk’s wide, straight end, place 14 cup of masa in the upper center of the husk. Use the sides of the husk to help shape the masa into a rectangle about 2 inches across. Fold the sides over the filling to cover, then fold the narrow end upward around either of the broad sides of the tamale (one end of the tamale will remain open); tie if desired. Repeat with the remaining masa and husks. Tamales can be filled and refrigerated up to 2 days in advance of steaming, or frozen. If frozen, add 15 minutes of steaming time.

Transfer to a steamer horizontally or with the open ends facing up. Steam until the masa has firmed, 60-90 minutes. (To test, remove one and open the husk: A toothpick inserted into the masa should come out mostly clean.)

To serve, open the tamales and serve hot with the salsa verde or with hot sauce.


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