1/4 cup garlic-flavored oil or vegetable oil plus 1 teaspoon garlic
4 1/2 cups chicken stock, or more
Filling: Prepare dried corn husks. In a bowl, mix filling ingredients together.
Masa: Measure the Masa Harina and salt into a large bowl. Add oil or oils,
the garlic powder if you are using it, and the stock. Mix with your hands until
smooth. When well blended, the masa should have the consistency of moist cookie
dough. Add more stock if needed for consistency. Keep the dough loosely covered
Hold a corn husk flat on one hand, smooth side up. Spread dough over the
husk. With a rubber spatula, spread a thin layer of masa across the husk, but
not to the edges. top with filling spread more thickly through the dough's
center, stopping short of the dough's edges. Make sure that the dough's
edges meet to enclose all the filling. Secure the tamale by folding the wrapper
over or tying it. Steam tamales.