Tamales Part Deux

Not tamales. Taquitos. These use up more of the tamale filling which turned out to be more than double what I actually needed, so I thought I would just make some appetizer sized tacos, which I froze and can pop in the oven at the drop of a visitor's appearance.
OK NOW on to the Tamale making from which we left you hanging...

Soak the corn husks in hot water until softened.

Place the masa in a large large bowl,

breaking it up and adding hot turkey broth to loosen it up to a softer consistency,

add chili powder for color and taste

Whip it up and add to a plastic bag which will be used to squirt out the dough onto the corn husks. Like a pastry bag.

Add meat to each tamal

Wrap and stack

and place in the pressure cooker, and cook at 15 lbs of pressure for 15 minutes.

Remove and drool. The aroma is fantastic. To simulate, make some microwave popcorn, roast a turkey and chop some garlic. It will be close to the same heavenly smell.

Then get on the road at 6 am for the Joann's sale. I got there late, at 6:45 but still got some good stuff.