Tamale wrappers can be corn husks or 6 inch squares of aluminum foil. The corn husks are available in the Mexican food section at many supermarkets. Beat shortening until fluffy. Add masa, chili powder, salt and water. Beat until light and fluffy, or until a spoonful will float on warm water. Divid dough into 24 equal portions.Spead each to form a 4 inch square, keeping one edge of dough even with edge of wrapper. Top with 1 or 2 Tb. of filling and roll up, starting with the side of dough even with the edge of the foil and leaving one end open. If using corn husks, tie with strip of husk. Stack in steamer, open end up. Steam about one hour until dough does not stick to wrapper. Serve warm or freeze for later use. Can be served with warm chili sauce or salsa. |
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