Begin by soaking the corn husks in hot water (about 30 minutes)

Add 7 cups warm water to the masa and stir to combine well, then allow to set for 15 or more min- utes

The mixture should be the texture of a firm pud- ding-if too soft, add more masa; if hard and dry, add more warm water. With an electric mixer on high, whip the shortening until very fluffy

Sprinkle in the salt, then add the masa a little at a time with the mixer running on low speed

When all has been well mixed, you are ready to roll tamales. Using a rubber scraper, place 2 or more tablespoons of the masa mixture in a 3 x 4-inch rectangle of corn husk, centered lengthwise on each

The masa should be about 1/4 inch thick

Allow at least a 1-1/2 inch margin on the top and bottom

Place a thin strip of your choice of tamale filling down the very center

Hold the sides of the husks up, join them together, and roll to enclose the fill- ing

Fold up the bottom, broader end, and tie using a strip of corn husk, fastening it with a bow

Then either crimp the tops together or fold down and tie with a strip of corn husk. When you're ready to cook, place the tamales upright in a steaming basket, and steam tightly covered, for about 45 minutes, or until the masa is firm

Check while steaming to be sure there is at least an inch of water at all times to generate adequate steam.