|Masa harina||3 Cup (48 tbs)|
|Warm water||2 Cup (32 tbs)|
|Lard/Shortening||1 Cup (16 tbs)|
Prepare tamale wrappers.
Mix together masa harina and water; cover and let stand 20 minutes.
In large mixer bowl beat together lard and salt till fluffy; beat in masa mixture till well combined.
Measure 2 tablespoons dough onto each tamale wrapper; spread to a 5x3-inch rectangle.
Spoon 1 scant tablespoon Picadillo onto dough.
Roll up; tie ends.
Place tamales on rack in steamer or electric skillet.
Add water to just below rack level.
Bring to boiling; cover and steam for 40 to 45 minutes or till tamale pulls away from wrapper, adding water as needed.