Corn husks, aluminum foil, or parchment
3 c. Masa Harina tortilla flour
2 c. warm water
1 c. lard or shortening
1 tsp. salt
1/2 recipe (2 c.) Picadillo

Prepare tamale wrappers. Mix together tortilla flour and water; cover and let stand 20 minutes. In large mixer bowl, beat together lard and salt until fluffy; beat in flour mixture until well combined. Measure 2 tablespoons dough onto each tamale wrapper; spread to a 5 x 3 inch rectangle. Spoon 1 scant tablespoon Picadillo onto dough. Roll up; tie ends.

Place tamales on rack in steamer or electric skillet. Add water to just below rack level. Bring to boiling; cover and steam for 40 to 45 minutes or until tamale pulls away from wrapper, adding water as needed. Makes 26 to 28.