Tamales from Migsy

TAMALES
Clean and soak the corn shucks in warm water for several hours or overnight.
Dry well and set aside.

Dough:
2 cups Harina~Maseca
1 cup of white corn meal
2 envelopes dry yeast
3 heaping kitchen spoons of Crisco
Hot chicken stock (about 7 dippers)

Soak yeast in warm water with 1 tablespoon of sugar. Let rise about 10 minutes.

Mix 2 flours well: add stock enough to beat dough. Add yeast and shortening. Beat at a high speed until fluffy. Add salt to taste. Test dough, dropping a small amount in a cup of cold water to see if it floats.

Let dough rest for awhile until fluffy.

Form dough into tamales and palce mole and shredded chicken.

Cook over steam for 1 hour.

Can freeze afterwards and save until later. Celebrate! Ole!