Tamales

Steps

1. Soak the husks: cover [[husks]] of corn husks with warm water in a big pot or pan for about 30 minutes, until soft.
2. Masa: in a stand mixer, whisk [[masa]] masa harina, [[salt]] salt, [[cumin]] cumin and [[bp]] baking powder. Add [[oil]] oil and beat on low until combined. Slowly add [[stock]] stock on low. Then beat on medium for 10 minutes until fluffy, scraping down the bowl now and then. Cover with a damp paper towel and refrigerate until you’re ready.
3. Filling: toss [[filling]] shredded meat with [[salsa]] salsa. You want it coated and flavorful, not watery.
4. Assemble each tamale:
   • Lay a husk flat. Spread about ¼ cup masa into a rectangle big enough to wrap the filling (wet fingers help; a large cookie scoop measures it fast).
   • Put 1–2 tablespoons of filling in the middle.
   • Fold the husk in half lengthwise so the masa wraps around the filling, and pinch it closed.
   • Keep rolling the husk around it into a tube.
   • Fold the skinny top end down. The other end stays open.
   • Tie with a thin strip of husk or kitchen string.
5. Steam: put water in the bottom of a stockpot or pressure cooker, add a steamer basket and stand the tamales in it. Steam until the masa pulls away from the husk easily: about 30 minutes on the stove, or 20 minutes at high pressure with natural release.
6. Serve right away, or refrigerate up to 3 days or freeze up to 3 months in a sealed bag.

Notes

• Makes about 24 (my estimate; tell me the real count).
• The original said “2–3 cups” filling; this uses 2½.