Tamales blancos

Best I have ever had - again from Sue Style cooking class in London.

• 10 tablespoons lard or shortening
• 2 cups tortilla flour
• 1/2 cup all purpose flour
• 1 3/4 cup water
• 1 cup stock
• 1 teaspoons baking powder
• 2 teaspoons salt
• 20 dried corn husks, soaked in warm ater for 30 minutes and drained, or 20 sheets of parchment paper 8 x 6 1/2 inches.

Cream the lard or shortening until light and fluffy. Mix the flours to a dough with the warm water and add the stock. Gradually add this mixture to the creamed fat with the baking powder and salt. Continue beating for a few minutes more until really light and well-mixed: a ball of the dough will float when dropped into a cup of cold water. It should be about the consistency of cake batter.

Place about 2 tablespoonsful of the dough on the bottom end of a soaked corn husk or into the middle of a paper sheet. Fold the sides up and over, and the ends up. Lay face down so they don't unwind themselves while you finish filling the rest. If yu have some spare corn husks, tear a few lengthwise into strips and use the strips to tie around the tamales, to secure them.

Set up steamer: pour in water to a depth of about 1 1/4 inches and bring to a boil. Put in the folded tamales. Cover and steam for about 45 minutes to 1 hour. The tamales are done when, on opening a parcel, the dough comes away cleanly from the husk or paper. makes 20