From: Chef Hugo Ortega, Hugo's, Houston. Yield: 24 servings. For Masa: 2 lb. fresh masa for tamales ½ cup lard, softened ½ cup chicken stock to taste, salt For Filling: As needed, oil 2 cloves garlic, minced 2 oz. white onion, sliced 6 oz. button mushrooms, sliced 6 oz. shiitake mushrooms, sliced ½ oz. fresh parsely, chopped to taste, salt and pepper 24 corn leaves, soaked in hot water To make masa: Combine fresh masa with lard and stock in mixer using paddle attachment. Mix ...

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