Go to this site: http://www.sonofthesouth.net/tamales/ It's where I got some great tips on making them. With photos:-)

Easy, a bit labor intensive but good! Buy the Pre-Made Mixed Masa (refrigerated)& 1 Lb. of Pure Lard. Bring both to "Room Temp.. Chunk up 2 Lbs. Masa in mixing bowl. Get Large Cup of Ice Water as a "Tester". Start mixing the Masa & adding "Chunks" of Lard to "Cream". Stop every so often & "Drop" a little of the "Mixture" into the "Ice Water" until it "Floats" which is the "Goal". Now add some "Hot Sauce" (Louisiana)for a little "Color & Flavor" (all EXCEPT FRUIT TAMALES). U will need to "Hot Water Soak" the "Husks" until soft before spreading with Masa. The "Fillings" are Numerous! We make Beef, Pork, Chicken, Olive, Cherry, Minced Meat & Apple. We pressure cook All the Meats (slow roast is ok) until it falls apart. When cool we shred them (pick the chicken) & then add seasonings. Wring out the water from a "Fist Full" of the "Husks" & then start "Spreading the Masa" across the "Husk" from the "Cut End" leaving about a 1" edge "Un-Covered" on a "Side" & "Down" toward the "Taper" about 4" . Place a LG. Tbs. of "Filling" lengthwise on the Masa with a "Pitted Olive". Then "Roll" towards the "Un-Covered" edge, "Folding Over" the "Tapered End". Same Procedure for Fruit Tamales but use "Pie Fillings". We cook them standing on the "Folded End" in a Large "Pressure Cooker/Canner" with a "Rack" in it to keep them out of the water. We set the "Pressure Control" to 5 PSI. & cook for just 5 min. After the "Pressure Control" starts "Jiggling/Rocking". Or, cook in Large Pot. Place a "Penny" in the bottom of the pot as an "Indication" as to when the Water is gone (No more "Rattle" heard). Again use a "Rack" to keep "Tamales" out of water. This Procedure takes about 4 Hours. Cover the "Pot" with a "Wet Kitchen Towel" & keep it Wet & the "Pot Watered". Enjoy! John johnk911@msn.com for questions

Tamales YUM. Lot of work so make it a party. 1st buy some cold beer. Drink it with your friends. Then: Tools: a steamer a large bowl to mix masa in tongs Measuring cups measuring spoons 6 quart or larger stock pot sharp chefs knife cutting board a pot or bowl to soak corn husks in a damp white cotton towel (to place over tamales when cooking) a butter knife Ingredients: 7 lb. chicken or pork (roast) chili powder ground cumin sea salt, if you have it garlic powder, no salt and very fine like flour chicken base Ibarra chocolate white flour corn husks MaSeCa Instant Corn Masa Mix corn oil Filling: Fill the stock pot with the chicken broth and add the chili powder, cumin, garlic powder, salt, chicken base and chocolate. Heat to boiling then cover and simmer on low while you cut up the pork. Cut the meat into 1 inch cubes or shred it. Trim as much fat off as you can. I prefer to shred. You can do it either way. Add the meat to the boiling sauce. Partially cover and simmer on low for 2 hours or until real tender. When the meat is done and very tender, combine the 3/4 cup cold water and flour with a whisk until well blended. Turn the heat up to high and when it is boiling, slowly add the slurry to the pork. Stir continuously to avoid lumps just like you would when making gravy. Continue to slow boil while stiring for about 3 to 5 minutes and then turn the heat off. If you would rather continue the next day, let the meat cool after cooking and then refrigerate. If you are making tamales over two days, now is the time to take the meat filling out of the refrigerator and heat it up in a pot on the stove. You don't have to get it real hot just warm. Before you make the masa, soak the corn husks in warm to hot water in a bowl for 30 minutes or until they become pliable. Gently separate the husks so as not to tear them. If some are torn you can use two husks and over lap them before putting masa on them. Time to make the Masa: Ingredients: 4 cups MaSeCa Instant corn Masa Mix 3 tsp. sea salt 1/2 tsp. garlic powder (no salt) 1 cup fresh corn oil 2 1/2 cups chicken broth Directions: Put the masa, salt, and garlic powder in a large bowl and combine the dry ingredients.Then add the corn oil and mix with your hands. Now add the chicken broth 1/2 cup at a time. Continue to mix with your hands and adding the broth until you get the consistency of cookie dough.You should have a consistency that you can spread with a knife or spreader. If you add too much liquid you can always add a little more masa to thicken it up. The corn husks should be soft and pliable. Take a few out and pat them dry with a paper towel or towel. Take a spoonful of masa and spread it on the corn husk leaving the pointy end without masa so it will fold over nicely. Place some of the meat down the center and the fold over so the ends meet. Do not put in too much meat or it will leak out. Now just roll it up and fold then hend over. Continue to do this placing each finished one if the steamer with the open end pointing upwards. Place the damp cotton towel over the top of the tamales and cover with the lid. Make sure you add just enough water to the bottom of the pan so the water doesn't touch the tamales. Check it often so the water doesn't run dry. But do not put in too much water either cause you do not want them to get wet. Get the water to boil and then turn the heat to low. Simmer/steam for 1 1/2 hours. Check the tamales by removing one and letting it cool for 5 minutes. Open the hot tamale and check that the masa is firm and not mushy. If need be, cook a little longer and check every 15 minutes until done. When tamales are done take them out of the pot to cool on the counter. I use tongs. You can refrigerate them and eat them within a week or freeze them. YUM!

Beef Tamales 2 pounds beef shoulder roast Salt and pepper, to taste 2 onions, peeled and sliced 1 garlic bulb, cloves removed and peeled 4 ounces dried New Mexico chilies 2 ounces ancho chiles 2 ounces pasilla chiles 2 tablespoons cumin seed, toasted 1 tablespoons salt 2 bags dried corn husks, about 3 dozen 4 cups masa mix 1 tablespoon baking powder 2 teaspoons salt 4 cups reserved beef broth, warm 1 cup vegetable shortening Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth. Hand shred the meat and set aside. To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use. Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture. Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed. Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours. The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.

i dont but my mom knows all kidns of tamales recepies i just watch what she puts in ...and help out of course...but by memory i dont think i know it..there are a lot of ingredients