Continue beating as you add the masa (fresh or reconstituted) in three additions. With an electric mixer on medium-high speed, beat the butter, lard and/or shortening with the sugar, 1/2 teaspoon salt and the baking powder until light and fluffy in texture, about 3 minutes. If you can’t find enough good ones, overlap some of the large ones to give wide, sturdy surfaces to spread the batter on. Cover the husks with very hot water, weight with a plate to keep them submerged, and let stand for a couple of hours until the husks are pliable.įor forming the tamales, separate out 24 of the largest and most pliable husks-ones that are at least 6 inches across on the wider end and 6 or 7 inches long. 12 ounces cream cheese, cut into 1/2-inch cubes (you need about 48 pieces).11 ounces ate de guayaba, cut into 1/2-inch cubes (you need about 48 pieces).2 pounds (about 4 cups) fresh coarse-ground corn masa for tamales OR 3 1/2 cups dried masa harina for tamales mixed with 2 1/4 cups hot water.10 ounces ( 1 1/3 cups) unsalted butter, rich-tasting pork lard or vegetable shortening (or use a combination), slightly softened but not at all runny.
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