Corn husk for 12 tamales
1 1/2 c. masa harnia flour
1/2 c. shortening
1/2 tsp. salt

Soak corn husks in warm water to cover completely. Soak overnight to soften. Pat dry just before using. Mix flour with 1 cup warm water, set aside 20 minutes, covered. Mix shortening and salt, mix completely into dough. With back of large spoon, spread 3 to 4 tablespoons dough onto long edge corn husk, spread into large rectangle, covering half of husk down the center.

Spoon filling onto long edge, roll jelly roll fashion, starting with long edge. Tie with thin strips of husk. Place in large steamer, add water to just below steamer. Cover and steam 45 minutes or until dough pulls away from husk and is slightly crumbly. Reheat in steamer or microwave.

TAMALE FILLINGS:

Beef: Braise beef roast with lots garlic powder and pepper. Add water half way up meat. Reduce heat, cover and simmer 3 to 4 hours. Shred, add 4 tablespoons beef bouillon crystals and small amount of broth.

Chicken: Saute chopped onion in 2 tablespoons butter. Add 2 tablespoons flour and 1/4 teaspoon salt. Blend, add 1 cup chicken broth. Cook and stir until blended. Stir in 1 1/2 cup cooked chicken, 1/2 cup chopped raisins, 1/2 cup chopped almonds, 1 tablespoon vinegar, parsley, cinnamon, hot sauce.

Sweet: Add to masa dough 1/2 can crushed, drained pineapple, 3/4 cup raisins, chopped nuts or dried fruit (soaked in warm water).