Also, any replacement for the lard? I'm not lard-phobic, but it isn't something I ever keep on hand. Can I use something else to bind the masa?

I haven't actually made tamales, but might have a little input for you. Out this way in southern So Cal, we can pick up masa and husks in our local "ethnic foods" market, and lard as well. I've even seen masa and lard at our Ralph's and Von's and Albertson's, but don't see husks very often at those stores.

As far as a tip for freezing, this is related to our church having a somewhat recent tamale fund raiser--the tamales were made and just shoved willy nilly into a ziploc baggie and frozen. They were a mess to defrost--all jammed together and smooshed. They were delicious when defrosted, "re-formed" somewhat, and steamed, but I did suggested quality control--have someone lay them out in a row of six inside the ziploc baggie, with only one more row on top of them, and then freeze them flat.

This post might be helpful.... --btw, were you in NYC 4 years ago? Check out the poster's name...

Is lard necessary?

http://www.chowhound.com/post/tamales-lard-346464

Not to discourage you but...

I made tamales. Once. They are a stinking lot of work. And the end product was that my masa layer was way too thick and the tamales didn't have enough filling...i.e., what I didn't want to happen ended up happening anyway. It is harder to do than it looks like it would be.

No doubt that practice makes perfect but tamales are what I would call a labor of love and, though I like them, I don't love them enough to go through that again.

Masa--easy to obtain the dried mix....Maseca is supposed to be the best (widely available) brand. I don't have any problems finding masa even here in central Wisconsin. It's in the Hispanic foods section. You will probably be able to find corn husks there, too, or in any Mexican food store. Alternatively, you can use parchment paper to wrap the tamales.

Fresh masa is supposed to be lots better but I don't have a source for that. (That's a west coast California thing, I think.) If you're really adventurous, you can find instructions on-line to make your own. Essentially you make hominy and grind the fresh wet hominy.

I make a lot of spicy chicken soups and quite often use masa to thicken the soups as well as add a wonderful flavor element. So dried masa is something that I consider to be a staple. You can also use masa to replace part? (maybe all?) of the cornmeal in cornbread/ hush puppies...just recently read about that....I think Lars mentioned it. I have not done that but plan to next time I make some cornbread. (Mentioning this so you will have some ideas on how to use up the remainder of that bag of masa.)

I'm almost sure that I used lard...a local butcher shop renders fresh lard so I have a source for it other than the commercial hydrogenated stuff. Otherwise, it is easy enough to render your own from pork fat...either fat trimmings from a butcher shop or you can save excess fat trimmed from pork cuts and render it yourself.

If ya' can, enlist some help making the tamales. With good company, it might turn into being a fun project.

I make them every holiday. I suppose a tradition at this point...20yrs?

Takes a bit of mental prep, lol. A cold stormy weekend? So worth it though. I give it 2 days. Shop ingredients and prep the pork by Friday...braise and roast the pulled pork Sat...make sauce, ( i make a mole). Have tacos that night. Assemble tamales at some point Sunday. (i make about 5-6 dozen at a time)

Once all things ready to go i find it rather a zen assembly.

I NEVER use lard and have no idea why most insist on it. I use stock, duck or chicken, or both, in my masa.

I make a couple dozen veggie while i'm at it. (using some of the taco fixings, etc) from the night before.

-you need lots of counter space. I use three 1/2 sheet pans side-by-side. Bowl of hot water for the husks all they way to the left, and my steamer insert on its side all the way to the right at the end of assembly. (on its side you can lay the finished ones right into your insert so they are ready for steaming when full)

They freeze fantastic after 75% of their steaming. I flat-pack for a quick thaw, then steam again to re-heat.

-the reason to prep the day before assembly is to let the pork and sauce chill and firm-up. So much easier to handle, And prep the masa at least an hour or three in advance of assembly and chill in the fridge.

This is one of the best recipes showing all the steps.

tamale primer

Mine are a bit bigger, my meat is seasoned much more, and i put a tbsp of mole on top just before folding. (i also add a pinch of shredded cooked collard greens/onions/garlic to the top where they are open to the steam.)

I think i've posted pictures in the past...

tamale fillings poultry, pork, or beef are great, not too sure about fish. fillings are regional. some have raisins and small cubes of potatoes along with the meat, I like the texture and sweet/savory combination but my family does not, so I make some for me and some for them . tamales are wrapped with corn husks then parchment to hold it together parchment not traditional but widely used, even the ones purchased fresh hot and steaming from the "Mexicatessen" in the MIssion here in SF/ freezing is a cinch because with the parchment around the cornhusk it does not stick a lot. I get dried cornhusks and bag or box of masa from the Latin section in Luckys or Safeway,

an article by Jacqueline Higuera McMahan 12/20/1997 SF chronicle is excellent her recipes will definitely help with ideas you can find it online

You can get fresh masa at a Latin market, but you have to use it right away or freeze it until you are ready to use it. I can lard at the same Latin market, but you can certainly make duck tamales and use duck fat instead of lard. I've done this, and they were the best tamales I've ever made. I always add a bit of baking powder to the masa, and this helps make them lighter and not as tough.

I made tamales years ago & they were not difficult - just time consuming. They were delicious & very hearty. I used masa flour w/ olive oil instead of lard & a bean filling & used banana leaves instead of corn husks, since we have banana plants. I think parchment paper can be subbed for corn husks, altho corn husks may impart a nicer flavor. I think I got the recipe from one of the old Time-Life 'Foods of the World' cooking series books (my mom had the entire series); that was pre-internet days.....

Here in Texas, you can find the masa and husks in any grocery store -- the husks are usually in the produce area along with the various peppers. The masa is found on the baking aisle along with flours and cornmeal, but also where Hispanic or Latin American specialty foods may be grouped together. Lard is usally where you would find shortening, but there are alternatives.

We made them for a dinner party -- everyone brought prepped ingredients for fillings and we rolled and steamed them, I think prepping the fillings -- at least cooking any meat or beans the day before, helps make the process more manageable. Flavors may meld a bit too. I think we did chicken, beef, pork and a veggie with black beans, corn -- they were all good, but since everyone brought the fillings, I don't really have T&T recipes.

Hmmm. think I'll try coconut oil next time instead of crisco. Use chicken broth for more flavor when making the masa. May add chili powder. When the corn husks have thoroughly soaked It's easy to spread the masa thinly, adding as much filling as the husk will wrap around.

My favorite filling used dark turkey meat (thigh and drumstick). One year I got lazy and used a jar of favorite salsa with the shredded turkey. Zowee. Delicious and easy.

Keep your corn husks wet in the hot water bath but have a few clean kitchen towels to dry off a half dozen as you go...damp but dry-ish husks make it easier to spread the masa. Keeping everything else chilled...the masa, filling of choice...masa like a wet play-doe, not hard to handle like pie crust...i just use my hands to spread and form. Should not be sticky at all.

I've never made tamales, I'm not a big fan of masa, it's got a weird texture. (grin) Yeah, I know, it's that texture thing keeping me from something delicious.

Duck tamales, though, now that sounds interesting. I'll be interested to see what John makes, he's creative, although I really can't wrap my head around fish tamales.

Annie