I used part of the Zaaschila chipotle cremosa smoked pork to make a batch of tamales for the weekend..
I let my corn husks soak in water overnight.....
Sauteed some onion, minced jalapeno and garlic til tender, then added some of the smoked pork and a small amount of chili sauce.
Mixed my masa with warm water and salt, beat in enough lard to make the masa light enough to float..
Then started building my tamales......
I used a basket to steam them. It works fine.
I place a couple of balls of foil in the bottom of a large pot, to keep the rack of tamales out of the water.
I place the rack of tamales in the pot, cover and steam for about 45 minutes. Until the masa easily pulls away from the husk.
They were sooooo goooood. :)
I ate tamales all weekend and still had plenty to stash away in the freezer for later.