Strawberry and Chocolate Tamales

In a large bowl, beat the lard, butter, and sugar together for about 5 minutes until fluffy.

In another bowl, combine the masa harina, baking powder, and salt.

Gradually add this dry mixture into the lard mixture, alternating with milk, beating continuously.

Keep beating until the dough is smooth, light, and homogenous.

Wash and hull the strawberries. Blend them with the sugar and ½ cup of the milk until smooth.

Pour the puree into a saucepan and heat it.

In a separate cup, mix the remaining ½ cup milk with the cornstarch and gradually stir it into the puree.

Cook, stirring constantly, until thickened into a creamy consistency. Remove from heat and let cool.

Simply chop the chocolate into very small pieces. Set aside.

Soak the dried corn husks in hot water until soft. Drain and set aside.

Take a softened corn husk and spread a few tablespoons of dough onto the wide end.

Place a spoonful of either strawberry cream or chocolate pieces on top.

Fold the sides of the husk inward and then fold the bottom up to close the tamale.

Secure with strips of husk or kitchen twine.

Stand the tamales vertically in a steamer pot.

Cover tightly and steam over medium heat for about 1 hour, or until the dough is firm and pulls away easily from the husk.

Once cooked, let them cool slightly and serve warm, accompanied by tea or coffee.