- Soak Husks in HOT water, completely submerged for about 40 min

- with a mixer cream the Lard or Shortening until smooth.

- Mix Maseca and Spices together.

- Mix Water + beef bouillon

- Add everything together, well incorporated.

- should not be to sticky, if needed add 1/2 cup more of Maseca.

- remove your husks from the water, place in a bowl for the water to drop down.

- with a tortilla press or in between 2 plates, cut 2 pieces of saran wrap

- with a ice cream scoop, scoop one ball onto one piece of saran wrap

- place the other piece on top

- close press, press down gently

*don't make it to thin

-remove the top piece

-add your filling in the middle of the circle

*I did some with Chile Colorado, some just refried beans and some with scrambled eggs + cheese

-fold over one half, then bring the other half over (looks like a small burrito)

-remove gently and roll it into the a drip dried Husk

-tuck under the bottom of the husk

-place tail down unto a baking sheet to finish all the Tamales

-i only have a shallow steamer, so I do mine in 2 batches

-place corn husks on the bottom of your instapot or steamer.

-boiling water underneath

-place tamales inside and Steam for 1.5 hours

*Make sure to add water during cooking if using a steamer.

*instapot takes about 45 min

*I don't have a Instapot, so I can't give directions in how to use it

- water should not come into the Husks while steaming.

-remove from Steamer.

-remove Husks

Enjoy Tamales with your favorite side Dish