• Go through the bag of corn husk and rinse thoroughly under warm water to remove any dirt or corn silks. Cover the husks in really hot water and let them soak while you prepare your masa flavors. You will need 36-40 husk for the tamales. Keep the extras to cover during the steaming process.
• To start, heat the 2 cups of milk for chocolate tamales at medium. Add the Mexican chocolate and continue cooking, stirring as needed until all the chocolate melts. Pour into a large cup or small bowl and refrigerate to cool completely.

Masa Base

• In the bowl of a stand mixer, whip the butter for 4 minutes. Mix in the baking powder and salt. Gradually mix in all of the masa harina.
• Divide this coarse mix into 3 equal parts, leaving one part in the stand mixer bowl.

Strawberry Masa

• In the blender jar, add the strawberries, 1 cup of cool water and 1 cup of sugar. Blend on high for 15-20 seconds. Pour the blended strawberries into the stand mixer bowl with reserved masa mix. Mix at medium speed for 1-2 minutes.
• Mix in the strawberry extract, food coloring and sweetened condensed milk. Mix at medium/high speed for 5 minutes. Stop and taste the masa for sugar. If you like it sweeter, mix in more sweetened condensed milk. Mix for another 5-6 minutes. Drop 1/3 of a teaspoon into a glass of cold water. If the masa floats, it's ready! Transfer masa to a large bowl. Cover with plastic wrap and chill until ready to use.

Lime Masa

• After you wash the stand mixer bowl, pour in 1/3 of the coarse masa mix. Pour in the dry lime jello mix and vanilla. Mix at medium for 1 minute. Gradually mix in the room temperature water. Mix at medium for 5-7 minutes. If the masa feels too thick, mix in a little more water. Mix for another 3-4 minute. Again, repeat the float test. My green masa sank, but then floated to the top a few seconds later. I mixed it for a few more minutes and called it ready. Transfer to another bowl, cover and chill until ready to use.

Chocolate Masa

• Once chocolate milk has cooled, lets mix the first flavor. To the coarse masa mix in the stand mixer bowl, gradually mix in the cooled Mexican chocolate milk.
• Mix in the sugar, cocoa powder and vanilla. Continue mixing at medium speed for 6-7 minutes until masa looks light and fluffy. All of the masa flavors should be easy to spread and resemble a somewhat thick frosting. Taste for sweetness. Adjust to your liking. Repeat the float test. if ready, transfer to another bowl, cover and chill until ready to use.

Assembly and Steaming

• When ready, grab a large handful of softened corn husk and shake off the excess water. Bring out your masa flavors and set up your assembly station. If you are using any ad ins, like chocolate chips, coconut or raisins, pour them into small bowls at set them nearby.
• Pour water into your steamer pot just below where the steamer insert will go. Stay below that line, otherwise too much water could affect the texture of the masa. Place the pot on medium/low heat while you assemble all the tamales.
• If the corn husk is extra wide, you could tear it down on one side so it is about 6 inches across. To each corn husk you will add 3-4 tbsps of flavored masa to the center. No need to spread the masa. Mix the flavors or just add one flavor. Add in some of the coconut, chocolate chips or raisins down the center if you like. Press them gently into the masa. Fold in the sides and then fold the flap down. Repeat until you have used all the masa. Depending on how big you prepare the tamales, this recipe yields about 36 medium tamales.
• When ready, take some of the extra husks and tear them into strips. Place them at the bottom of the warming steamer pot on top of steamer insert. Turn heat up to high. Take two tamales and hold them together with the flaps on the inside. Place them in the steamer pot this way, open side up. Repeat until pot is full.
• Take the remaining corn husk and cover the tamales to keep water out of the top. You can use a clean kitchen towel or some parchment paper on top of the husk to cover even better. Place lid on pot. If needed, place a heavy bowl or your molcajete on top to keep lid on tight. Once the steamer begins to steam rapidly, reduce the heat medium and set your timer for 1 hour. After one hour, carefully pull out one tamal and let it sit for 3 minutes before you try to unwrap it. If the husks pulls away fairly easy, they are ready. If not, steam for another 10 minutes. Remove from the heat and let them sit in the pot to finish setting up.
• Store tamales in plastic storage bags once completely cooled. They will last refrigerated for 7-9 days.