Hey everyone! I love making tamales and it's about that time again this year I can't wait! I read through the comments and have to go with these points: Lard, no leavening agent and the one comment about treating the masa gently. This is the way I believe, except for the whipping of the lard I mix by hand and take my time. I use masa harina too, I don't do prepared masa as I find every store has a different way of doing theirs and sometimes they tend to be too salty. When I get the masa to the consistency I like I take a half stick of butter and drizzle it on the top and stir it twice and that's it! Last year I did beef with red chile, and chicken with cheese and green chile, and I did a couple of dozen with chicharron with a roasted red chile. I think this year I'll do pork and chicken, but who knows as long as there's plenty am I right? Cheers to all the tamale masters!