The first step when beginning to make tamales is to fill the sink or a large pot with very hot water and begin soaking your corn husks so that when you’re filling is ready so will be your corn husks. Corn should soak at least 30 minutes. Masa should be made last.

Mix dry ingredients first, using the lighter end of the measurements.

Next mix in oil into dry ingredients.

Once combined, begin stirring in chicken broth.

Once mixture has doughlike consistency, use a Handmixer to thoroughly mix go and continue adding chicken broth until consistency is like peanut butter

Notes: - homemade chicken broth is far better than store bought . It’s also good to reduce the chicken broth so it has a little more condensed and fatty composition. The more fatty the chicken broth, the less vegetable oil is needed.

- This recipe makes about 18 tamales.