Sweet tamales, pineapple and strawberry

Heat the milk in a medium saucepan over medium high just until it begins to steam, about six minutes.

Beat the shortening, sugar and condensed milk in a stand mixer at medium high for five minutes.

Lower the speed and add the vanilla, baking powder, salt and the instant corn masa.

Alternate the milk and the masa until all six cups of each are in.

Raise to medium high and beat 15 minutes, until the sweet masa is fluffy.

Scrape the bowl out and divide the masa in two, reserving four and a half cups for the second batch; keep it covered so it does not dry out.

Pineapple half: beat in the crushed pineapple with its juice, the pineapple preserves and a little yellow food coloring for five minutes.

Test the masa by dropping a small piece into a cup of room temperature water; when it floats it is well hydrated.

Strawberry half: return the reserved masa to the mixer and beat in the strawberry pie filling and strawberry extract for five minutes, then float-test it too.

Spread a thick layer of masa over the soft side of a soaked corn husk.

Place any stuffing in the centre -- chocolate and fresh strawberries for the strawberry ones -- fold one end over the filling, overlap the other, fold the tail up and close.

Variation: keep the pineapple ones plain, or stuff with cream cheese, pineapple preserves, pineapple chunks and a little coconut.

Set the steamer pot on medium heat with water in the bottom and lay corn husks over the water.

Stand the tamales in the pot however they fit, cover, and cook 50 minutes on medium heat.

Open the lid carefully; the tamales will still be very soft, so let them sit 15 minutes before serving.