Tamales

1

Soak the corn husks in hot water for an hour or until they are soft and pliable.

2

In a large bowl, mix the masa harina with the baking powder and salt. Warm the lard and stir into the masa mix.

3

Spread about 2 tablespoons of dough on each husk, add about 2 tablespoons of cooked pork and a tablespoon of chile sauce. Fold the husks closed, wrapping the filling inside.

4

Place the tamales in a steamer basket, standing upright. Steam for about 60 to 90 minutes or until the masa separates easily from the husks.

Full recipe & nutritional value on foodfaithfitness.com