Half a package of corn masa mix for tamales
32 oz of water
32 oz of lard or vegetable shortening
32 oz of chicken broth
Salt to taste
Banana leaves (or you could also use corn husks)
For the filing you may use your favorite vegetables or cooked meat filling.
First cut the banana leaves in 8-inch squares. Boil the banana leaves for about five minutes or until they turn dark green.
In a big bowl mix the corn masa mix, water, lard or vegetable shortening, chicken broth, and salt. Knead the dough with your hands until you get a soft consistency.
With a spoon, spread the two tablespoons of dough onto the smooth side of the banana leaf. Add your filing, then wrap up the tamale as shown on the show.
Place the tamale in a steamer with the folded sides to the bottom and flat. After you wrap up all the tamales, cook on medium heat for an hour and a half. After an hour check your steamer and make sure it doesn't need any more water.
Share your tamales with your friends and family.