GG, I don't really use a "recipe." Each time I make them, I seem to vary the filling, etc. But here is a GREAT guide to making tamales, that will tell you all you want to know, with very helpful visuals. I would take issue with a few things: One is the time needed to soak the husks. This site says two hours. I'd recommend at least double that, and start with hot water. They're not going to disintegrate, and the softer they are, the easier to work with them. Also, we never leave one end open, but tie off both ends in case one of them tips over in the steamer. The second is the use of oil - I use half lard and half butter. I steam them a minimum of two hours, usually more. Then I reheat them in the steamer for about an hour the next day. So long as they are tied up tight, they reheat beautifully. Here's the site:
http://www.sonofthesouth.net/tamales/
Have fun!
Lots of prep for tomorrow to do today.
