Ingredients

• 1 cup/8 oz (225 g) lard
• 2 lb (900 g) fresh Corn Masa
• 1/2 teaspoon salt
• 1 cup/4 oz (120 g) cubed squash (1/2-inch/2.5-cm cubes)
• 1/2 cup/2 oz (60 g) pepitas (hulled squash or
  pumpkin seeds), chopped
• 20 corn husks, soaked for 30 minutes in warm water
• 15 squash blossoms

Instructions

1. Using a whisk, beat the lard in a bowl for 3–5 minutes.
2. Add half the masa and beat until incorporated. Add the
   remaining masa and the salt, and beat until it has a soft
   texture, like a frosting or fudge (a tablespoonful should
   float in a glass of water). Check the seasoning; it should
   be slightly salty as it will leach during cooking. Using your
   hands or a spatula, fold the cubed squash and chopped
   pepitas into the dough.
3. Drain the corn husks. Place a squash blossom in
   the middle of each husk and add 2 tablespoons of the
   dough on top of the flower. Close the husk, doubling the
   pointed end over the bottom half.
4. Pour about 2 inches (5 cm) of water into a steamer,
   and bring to a boil. Add the steamer basket (make sure
   the boiling water doesn’t touch the basket) and place the
   tamales in the basket, standing with the rounded ends
   up.
5. Cook for 45 minutes to 1 hour, topping up with boiling
   water if necessary, until the tamales easily come off the
   husks when opened.