Basic Tamales

To soak corn husks, cover with warm water; weigh down. Let soak at least 3 hours or overnight. For tamale dough: Beat lard and salt until fluffy. Slowly beat in masa harina mix alternately with broth until very light and fluffy. To assemble tamales: Drain corn husks, pat dry. Spread 2 tablespoons dough on center of husks forming a 3 x 2-inch rectangle and spreading copletely to right edge. Spoon 1 tablespoon filling lengthwise down center of rectangle. To enclose tamales, turn right side over to center of filling; fold left side over filling, allowing plain part of husk to wrap around filling. Fold top end down over bottom end. Secure ends by tying a string around center of tamale. To steam tamales, place a rack 2 inches above gently boiling water in steamer or 4-quart dutch oven. Stack tamales, folded side down, on rack. Cover, steam about 2 hours or until done. To test for doneness, remove one tamale from center and one from side of steamer. Open husks; tamales should be firm and come away easily from husk. Makes 24. Turkey in green mole sauce 3/4 cup turkey or chicken broth 1/2 cup toasted sesame seeds 1/4 teaspoon cumin 1/8 teaspoon pepper 1 cup canned, drained, chopped tomatillos 1/4 cup chopped onion 4 serrano chilies, seeded and chopped 1 1/2 teaspoons salt 2 garlic cloves 2 sprigs fresh coriander 2 tablespoons lard 2 cups shredded, cooked turkey or chicken Place broth, sesame seed, cumin and pepper in blender container. Blend until smooth, set aside. Place tomatillos, onions, chilies, salt, garlic and coriander in blender, blend until smooth. Heat lard in heavy 10-inch skillet; add tomato puree (hm, I noticed this recipe neglected to list the amount. I'd say try 1/8 to 1/2 cup). Cook over high heat about 10 minutes or until reduced, stirring occasionally. Reduce heat. Gradually stir in sesame seed mixture. Do not boil. Add turkey; continue cooking over low heat 5 to 10 minutes or until mixture is thick. Makes about 2 1/2 cups. Note: To use fresh tomatillos, remove papery husks; rinse. Place in saucepan, cover with water. Simmer about 10 minutes, or until tender. Drain. Pork in red tomato sauce 2 large ripe tomatoes 2 garlic cloves 1 teaspoon salt 1 tablespoon lard 1/2 cup choped onion 4 fresh jalapenos, seeded and chopped 2 cups shredded cooked pork Broil tomatoes until charred on all sides; cool. Place in blender container with garlic and salt; blend until smooth. Heat lard in heavy 10-inch skillet. Add onion; saute until tender. Add tomato puree and chilies. Continue cooking over medium heat about 5 minutes. Add pork; continue cooking over medium heat 8 to 10 minutes or until mixture is thick. Makes about 2 1/2 cups pork filling.