**Ominous music**
I have met my match.
I used this recipe and this video to help me through the process. Background info: there are three main parts of the tamal: the corn husks, the meat filling, and the masa-- cornmeal dough that surrounds the meat. Here they are.
Sunday-- a ceasefire. I had worship team in the morning and a get-together in the evening, so I left the mess on the counter all day and all night and vowed to finish them the next day.
On Monday I rallied somewhat and got the ball rolling. I threw out the masa I had made before and made some more and started assembling the tamales. It's definitely a process! I learned that corn husks have a smooth side and a rough side, and you want to spread the masa on the smooth side so it easily peels away from the husk. Here's the general idea...
So Tuesday I did it all again... made masa 2-3 times for all the meat. So, the end result? About 6 solid hours of kitchen work and 7 dozen tamales in my freezer, all from a recipe I thought I was doubling to make 32 tamales. I would call this a draw. Some of my students' moms sell tamales for $10 a dozen, and considering all of the work that went into it I think that is a bargain. Now I know why people make them around the holidays when everyone can sit and help. But hey, at least now my freezer has some goodies, and if you invite me to a potluck you know what I'm bringing!