Ok, then, for the adventurous souls out there...
it's best if you can recruit some help, it's a pretty messy affair.

Tamales
Printer version of this recipe

Ingredients
5 lbs shredded pork or beef
table salt, to taste
chili powder, to taste
1 1/2 tbs red chili paste (or sauce)

1 3/4 cups masa harina
10 tbs chilled shortening
1 1/2 tsp Kosher salt
1 1/4 cup hot water
1 tsp baking powder
1/4 cup cold chicken (or beef) stock

1 bundle oujas (corn shucks)

Directions:
Put meat in a large pot and cover with water.
Cook at a slow boil until meat is tender.
Add salt and chili powder to taste.
Continue to cook until meat is fully cooked.
Remove from heat and add chili paste. Mix well.
Set meat mixture aside.

Clean oujas in warm water. Place in colandar to drain; set aside.

Pour masa into a large electric mixer bowl (if you have one), with paddle attachment.
Or, get a vigorous lower arm workout and mix by hand.
Add water in a slow, steady stream, mixing until the dough forms a ball.
Continue mixing on medium speed for 5 minutes, then transfer to a clean bowl.
Refrigerate one hour.

Return the dough to mixer bowl (which has by now been washed and dried) and mix at medium speed.
While mixing, slowly add shortening, two tablespoons at a time, until well blended.
Dough should be light and smooth. Decrease mixing speed to low.
In a small bowl, combine stock, salt, and baking powder. Add this to dough mixture.
Mix until thoroughly combined and then continue mixing an additional five minutes.
Refrigerate masa dough until ready for use.

Smoothly and evenly spread masa dough on oujas, 1/8 to 1/4 inch thick.
(If you make them too thick, the dough will not cook properly while steaming.)
Spread a small amount of meat mixture on the dough.
Roll up the ouja and place fold side down in a pan.
When the pan is full, add 1 to 2 inches of water.
Cover tightly with foil (or pan lid, if you have it).

Steam in a hot oven (475 or so) for 1 hour to 1 1/2 hour, adding water as needed to maintain level.
Do not uncover while steaming except to add water (you may need to do this twice, maybe more)

Do NOT eat oujas! Peel them before eating.

Recipe makes 4 to 5 dozen tamales.

NOTE: You can use whatever type of filling suits you-- beans, meat, pork, chicken, etc.
Pork or beef are the traditional fillings but by no means the only ones.