1 cup non-hydrogenated vegetable shortening or lard
2 1/2 cups masa harina
2 tsp. chili powder
1 tsp. salt
1 3/4 cups water
corn shucks for wrapping (or use aluminum foil)

For masa dough:

Beat shortening until light and fluffy. Add masa, chili powder, salt and water; beat until light and fluffy or until a spoonful of the mixture floats in warm water.

To assemble:

If using corn shucks - soak for one hour in warm water until soft and pliable, remove silk and keep in pan of water until ready to spread masa. If you are using foil - make 6-inch squares, for as many tamales as you plan to make.

Spread shuck or (foil square) with 1 tablespoon of masa, at one end, to make about a 4-inch square, add a tablespoon of the meat mixture across the middle of the square (to look like a cigar). Roll up, as for a jelly roll, starting with the side of the dough even with the edge of the shuck or foil.

Fold one end up tight. Stack tamales open end up into a colander or cake rack. Steam by placing colander in a large vessel of steaming water brought to a gentle boil) - do not let water touch any part of the tamale during steaming.

Test for doneness after one hour. If masa leaves the shuck or foil the tamale is done.

Makes about 2 dozen.