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Alrighty, folks. It's time to talk about one of my all-time favorite foods: tamales. And not just any tamales, oh no. We're talkin' homemade tamales made with Maseca Instant Corn Masa Flour. Trust me, once you taste these babies, you'll never go back to store-bought tamales again. First things first, let's get our ingredients together. For this recipe, you'll need: - 3 cups of Maseca Instant Corn Masa Flour - 2 1/2 cups of chicken broth (homemade is best, but store-bought will work in a pinch) - 1 1/2 teaspoons of baking powder - 1 teaspoon of salt - 2/3 cup of lard (or vegetable shortening if you prefer) - Dried corn husks Got everything? Great. Now let's get to making some masa magic. In a large mixing bowl, combine the Maseca flour, baking powder, and salt. In a separate bowl, melt the lard and mix it with the chicken broth. Gradually add the liquid mixture to the flour mixture, stirring until the dough comes together. Now here's where things get a little tricky. You want the dough to be soft and pliable, but not too dry or too wet. If it's too dry, add a little more chicken broth. If it's too wet, add a little more Maseca flour. You'll know you have the right consistency when the dough forms a ball that doesn't stick to your hands. Next, it's time to prep your corn husks. If they're not already softened, soak them in hot water for at least 30 minutes. Once they're pliable, spread a small amount of masa on each husk (leaving a little room at the top and bottom), and add your desired filling (chicken, pork, beef, cheese, whatever you like). Then roll up the husk and tie it with a small strip of husk or baking twine. Now the moment of truth: steaming your tamales. Place a steamer basket in a large pot and fill the bottom with water (just make sure the water doesn't touch the tamales). Arrange the tamales vertically in the basket, with the open end facing up. Cover the pot with a tight-fitting lid and steam the tamales for about 1 hour and 15 minutes. And there you have it, folks. Your very own homemade tamales made with Maseca Instant Corn Masa Flour. Trust me, they're worth the effort. And if you're feeling extra fancy, serve them up with some salsa and guacamole. Happy eating!

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