3 lbs. Masa
1/2 lb. lard
1 tbsp. chili powder
Salt
Broth or warm water

This should make 10 dozen tamales. Mix these ingredients to make a dough soft to spread. If not all masa mixture is used it can be stored in the freezer. To reuse, it must be thawed out.

Meat mixture for about 4 dozen tamales: 3 finely chopped cloves of garlic 2 tbsp. lard 2 tbsp. chili powder Salt and pepper If desired hot peppers may be used

Dissolved the chili in the lard and add to seasoned meat, and add a little broth. This filling has to be of a thick consistency, so thicken the meat with 4 tablespoons of flour and cook long enough to thicken.

Wash corn shucks and keep in hot water to keep the shucks soft. The shucks must be soft. The masa mixture is spread with a spoon on about two thirds of the length of the shucks. Then add 2 heaping teaspoons of the meat mixture in the center of the masa spread. Then close the tamale and fold over the unspread end.

Stand the tamales in a vessel which should be lined with corn shucks on the bottom. A cup may be placed in the center of the vessel to keep the tamales standing. Add 2 cups of water to the vessel and boil. It may take almost one hour before the tamales are done depending on the amount in the container. So care must be taken that water is added if needed to keep tamales steaming. A test whether tamales are done is to take a tamale out and try to take the shuck off. If it comes off easily, the tamale is done.