Tamales
Dinners, International, Vegetarian
Ingredients
3 cups masa (corn flour)
3 cups warm broth or water
1 cup melted animal fat and/or oil
1-2 tsp. salt, depending on salt content in broth if used
1/2 tsp. baking powder
1-1 1/2 pounds of filling: beans, meat, cheese, onions, peppers, tomatoes, corn etc., chopped and cooked
24 corn husks
Red Enchilada Sauce, doubled
Tortillas
Description
Baked tamales, instead of traditional steamed
Directions
Soak the corn husks in boiling water for at least 10 minutes. Then, add enough cold water that you can touch them or simply let them sit until the water cools.
Heat oven to 350.
Foil a large pan or pans or use an aluminum pan(s) with lid.
Mix the dough ingredients thoroughly.
Pull out a husk, letting the excess water drip off. Spoon in several tablespoons of the dough, then using a spatula, spread it out to 1/4 to 1/2 an inch thick across the middle of the husk. Spoon in several tablespoonfuls of filling.
Fold the husk so that the dough ends touch. Then, using your thumbs, gently smooth the filling inward. Roll the husk, keeping the filling firmly in place. Fold the bottom end up, and lay the husk seam side down in your pan. How many you can make depends on the size of the husks and amount of filling. 
Cover and bake for 30 minutes. Uncover and bake an additional 15 minutes.
Allow to sit 15-20 minutes, until they unwrap easily. Unroll tamales onto a plate and spoon on enchilada sauce.
If you run out of masa or husks, just fill tortillas in a similar manner, sauce the pan lightly, and bake covered for 15 minutes.
Notes
*If the corn husks seem like they will tear or are very small, soak a few extra. Whatever husks don’t get used can be dried out on a towel and put back in the bag.
*I like to use half animal fat (usually chicken), half oil. The fat provides flavor to the masa dough, but using all animal fat can make the dish heavy to eat. If I am making the meal vegetarian, then I just use oil.