For a pictureless recipe, click here (I got my recipe from my Taste of Home magazine). For a confusing but illustrated recipe, continue reading.
Step 1. Seriously, clear your schedule. These are time consuming like no other, so we're going to make a TON of tamales to make it worth our time.
Step 2. Start soaking your cornhusks - I probably used about 40-50 by the time I was done. I had to weigh them down with bowls to keep them submerged. This is also where I set the timer for two hours.
Step 4. Simmer the meat forever! I used:
3 lbs ground beef
a couple cloves of garlic
1/2 an onion
1 green pepper
2 serrano peppers
I think I simmered the meat for about 45 minutes, then pour off the broth to save for the masa and other things.
Step 6. Heat up 6 tbs of cooking oil, add 6 tbs of flour and cook until the flour is browned. Add to that 3/4 cup chili powder, and, to taste, garlic powder, salt and pepper. Add the meat and 4 cups of broth. Simmer for another 45 minutes.
Step 8. Time for the fun part. Take a corn husk, pat it dry. My lovely assistant will demonstrate how to spread the masa (the thinner the better) on the husk and add filling. Try to leave an inch or more at the top and bottom of the husk - aka the pointy end and the wide end, respectively. Add a couple spoonfuls of meat filling.
Step 9. Fold in both the sides of the husk, and then fold the bottom and top. Grab a piece of string (preferably the kind that won't melt) and tie it up.
Step 10. Continue this for about another hour, until you have a steamer basket full. Add an inch of water to the bottom of your steamer (in my case, pressure cooker). Then steam those buddies for 45-50 minutes, until the masa dough peels away from the husk.