Tamales

• 5 cups shredded chicken wings
• 1 (8 ounce) packagedried corn husks
• 23 cup lard
• 4 cups masa harina flour
• 2 teaspoons salt
• 3 cups chicken broth
• 13 cup lard

1. Sort corn husks, setting aside any torn ones.
2. Soak intact husks in warm water for atleast 1 hour or until softened and easy to fold.
3. Beat 2/3 cup lard in a large mixer bowl until creamy.
4. Combine mass harina and salt in a medium bowl.
5. Alternately, add mass harina mixture and broth to lard, mixing well after each addition.
6. Gradually, add melted lard and mix until you get the consistency of thick cake batter.
7. Spread 1/4 cup masa to form a square in the centre of one husk.
8. Place about 1/4 cup meat filling in the center of a masa square.
9. Fold right then left edge of husk over masa.
10. Fold up bottom edge.
11. Repeat with rest of the ingredients.
12. Place vegetable steamer in pot with lid; add water just below steamer.
13. Arrange tamales upright in steamer rack.
14. Cover top of tamales with reserved dry husks and a damp towel.
15. Bring to a boil.
16. Reduce heat to low.
17. Steam, adding water as needed for 2-2 1/2 hours or until masa pulls away from husks.

chicken, corn husks, lard, masa harina flour, salt, chicken broth, lard

Taken from www.food.com/recipe/tamales-9190 (may not work)