2 (8-ounce) bags dried corn husks for tamales
1 gallon warm water
In a large container, place the corn husks in the warm water to soak.
Put a heavy object, such as a cast-iron skillet, comal, or wrapped brick, on top of the husks to keep them immersed. Soak for several hours before filling tamales.
Drain the husks when ready to set up the assembly line and spread them out in a flat pan. Trim to uniform size, about 6 inches across and 7 to 8 inches in length.
Used to secure the dough and filling for tamales, dried corn husks must be soaked in water to make them soft and pliable. You need a big, deep container, such as large stockpot, sanitized cooler, or bucket, to hold water and husks. You also need a heavy weight to keep them immersed. I like to use a heavy cast-iron skillet, comal, or wrapped brick.
For even cooking, corn husks should be approximately the same size. Dimensions should be about 6 inches across and about 7 to 8 inches in length. If the corn husks are much larger, trim to uniform size after soaking.
You need to soak enough husks to accommodate the filling plus some extras for “mistakes” and to cover the tamales that are being steamed. An extra dozen or so is always a good idea.
Tamale dough, called masa, is traditionally mixed by hand, but you may use a heavy-duty mixer with a dough hook. Fresh lard, available in Hispanic meat markets or grocery stores, should be used for the most flavorful results, but vegetable shortening will work.
After mixing, the dough should feel light and fluffy, not heavy. I add just a touch of baking powder to my masa to make it goof proof. Another tamale-making trick is to melt the lard before blending with dry ingredients.