INGREDIENTS: 6 c. Maseca tamale flour; 2 T salt; 1 T baking powder; 1-2 c. veg oil; 2 c. veg stock; 1 pack corn husk leaves soaked in warm water; filling (chicken, beans, etc.). RECIPE: Mix dry ingredients. Add oil slowly, mixing as you go, until wet sand consistency. Add stock slowly until the consistency is sticky but not as thin as pancake mix. Add water as needed. Cover. Refrigerate 15 min. Fill large husks w/ dough. Add filling. Cut small husks into strings to close tamales. Steam 2 hours.