Ingredients: Corn Husk, Acetic Acid (to Keep Quality) and Sulfiting Agents.

Ingredients: Corn Husk, Acetic Acid (to Keep Quality) and Sulfiting Agents.

El guapo tamales: 2-1/2 pounds boneless pork loin, beef or chicken; 6 cups cold water; 2 tablespoons salt; 1 package el guapo tamale mix; 6 tablespoons flour; 1 bag el guapo premium corn husks; 9 pounds prepared masa for tamales. (1) place meat in large pot. add water and salt. bring to boil. reduce heat and simmer 2 hours or until meat is tender. remove meat, reserving liquid in pot. shred op cut meat into small cubes. set aside. (2) stir tamale mix and flour into reserved liquid with a whisk until it makes a smooth gravy. (3) soak the corn husks in warm water 10 minutes or until soft rinse well. (4) spread masa evenly over each corn husk, leaving about 1/2-inch at each edge. spoon 1 tablespoon meat into center, then add about 2 tablespoons of gravy fold the two long sides of corn husk over meat. fold up the narrow end of the husk, leaving the top end open. tie tamale with strips of husk or string. (5) pour small amount of water into large pot or steamer. stand tamales with open ends up in steamer basket or rack in pot. (water should not touch bottom of tamales.) cover tamales with clean, wet cloth cover pot with lid. steam on medium heat 2 hours or until masa is soft and easily pulls away from the corn husk. must be cooked for food safety.

El guapo tamales: 2-1/2 pounds boneless pork loin, beef or chicken; 6 cups cold water; 2 tablespoons salt; 1 package el guapo tamale mix; 6 tablespoons flour; 1 bag el guapo premium corn husks; 9 pounds prepared masa for tamales. (1) place meat in large pot. add water and salt. bring to boil. reduce heat and simmer 2 hours or until meat is tender. remove meat, reserving liquid in pot. shred op cut meat into small cubes. set aside. (2) stir tamale mix and flour into reserved liquid with a whisk until it makes a smooth gravy. (3) soak the corn husks in warm water 10 minutes or until soft rinse well. (4) spread masa evenly over each corn husk, leaving about 1/2-inch at each edge. spoon 1 tablespoon meat into center, then add about 2 tablespoons of gravy fold the two long sides of corn husk over meat. fold up the narrow end of the husk, leaving the top end open. tie tamale with strips of husk or string. (5) pour small amount of water into large pot or steamer. stand tamales with open ends up in steamer basket or rack in pot. (water should not touch bottom of tamales.) cover tamales with clean, wet cloth cover pot with lid. steam on medium heat 2 hours or until masa is soft and easily pulls away from the corn husk. must be cooked for food safety.