Step 1

Pour hot water in a large baking dish or stock pot and add the dried corn husks. Let them sit for 15 to 20 minutes, until they have softened.

Step 2

Using an electric mixer, beat together the corn flour, vegetable broth, vegetable oil (or shortening), baking powder, garlic powder, and salt. You can also mix it by hand, but it’s a much easier process with an electric mixer.

Step 3

Pat dry a corn husk, lay it flat, and spread a spoonful of dough to cover most of the corn husk. All corn husks are different sizes, so each tamal may look differently. Once the dough is spread out, add one to two tablespoons of filling vertically to the middle of the tamal. Bring both sides of the corn husks together until the dough seals. Then, close up the husks (see above for photos of how to do it).

Step 4

In a large stockpot with a steamer basket, add all the tamales and bring water to a boil. Once boiling, lower to a simmer for 45 minutes.