Tamales

Yes, cool them completely after steaming, wrap individually in plastic wrap or foil, and freeze in freezer bags for up to 3 months; reheat by steaming (still wrapped) for 15–20 minutes from frozen, or microwave wrapped in a damp paper towel for 2–3 minutes.

Use vegetable shortening or unsalted butter in the same amount; the masa will taste slightly different but will still be light and fluffy as long as you beat it thoroughly.

Perform the float test: drop a small ball of masa (about the size of a pea) into a glass of cold water; if it floats to the top, it's ready; if it sinks, continue beating for 1–2 more minutes.

Yes—cheese and jalapeño, pork carnitas, beans, or vegetables all work; use about 1 tablespoon per tamale, making sure it is not too wet or the masa will fall apart during steaming.

This usually means the lard was not beaten long enough or the broth was too cold; next time, beat the lard for a full 5 minutes until very fluffy, warm the broth to at least 100°F, and perform the float test before assembling.

Refrigerate for up to 5 days in an airtight container; reheat by steaming in their husks for 10–15 minutes, or wrap in a damp paper towel and microwave for 1.5–2 minutes per tamale.