Mark Bittmans Tamales

• 24 dried corn husks
• 3 1/2 cups masa harina
• 2 1/4 cups chicken stock, approximately
• 1 cup lard, cut into cubes
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 1/2 cups Shredded Red-Chile Meat (see recipe)

1. Soak husks in warm water for at least 3 hours or overnight.
2. Drain, separate the husks, then continue soaking.
3. Put the masa harina in a bowl, and add stock a little at a time until the mixture is crumbly.
4. With a mixer, beat the lard, salt and baking powder until light.
5. Add the masa mixture, and continue to beat until the dough is fluffy, adding more stock if needed.
6. The mixture is ready when a small ball of it floats in water.
7. Drain a husk, and pat dry.
8. Spread 2 tablespoons of the masa dough in the center of the husk, then wet your fingers and pat into a 4-inch-by-3-inch rectangle along the right edge of the husk, leaving at least 2 inches on each side.
9. Put 1 tablespoon of the shredded meat lengthwise down the center of the dough rectangle.
10. Wrap by folding the rectangle in half and bringing the right side of the dough over the filling.
11. Continue rolling tightly to the end of the husk, then secure one open end with string or strips of corn husk.
12. Repeat with the remaining ingredients.
13. Prepare a large steamer by setting a steamer rack about 2 inches above gently boiling water.
14. Stack the tamales, seam down, on the rack.
15. Cover, and steam until the filling is firm and comes away easily from the husk, about 45 minutes.
16. Serve warm or at room temperature.

corn husks, masa harina, chicken stock, lard, salt, baking powder, redchile

Taken from cooking.nytimes.com/recipes/1016124 (may not work)