Getting your player ready...
From “Tamales” by Daniel Hoyer. Makes about 3 1/2 cups, enough for 24-30 tamales
Ingredients
3 1/2 cups masa harina
2 1/4 cups fairly hot water (140 to 160 degrees)
Directions
Mix together well the masa harina and water.
Cover and let sit for at least 30 minutes. May be refrigerated and kept for up to two days.
