Makes 1 dozen


1/2 lb lard or vegetable shortening
1 1/2 lb masa for tamales
1 tsp salt
1 cup milk
2 sticks of Mexican cinnamon
1 tsp baking power
1 cup brown sugar
1 lb corn husk (soaked in hot water)


In a large mixing bowl, combine lard, salt, baking powder, canela (grounded) and sugar . Beat until light and fluffy. Little by little add masa, mixing well after each addition at the same time gradually add the milk until all incorporates into a smooth dough.

Shake off excess water from your corn husk and roll shut, the fold the bottom end up to keep the dough in place. Upright in a steamer and steam for about one hour.