Tamale perfection not yet achieved. Okay, I messed up. Mixing the masa with lukewarm water doesn’t cut it (duh). The liquid has to go in hot, and broth tends to be more flavorful than water. So the tamales are improving, albeit slowly. Maybe I over-mixed the masa this time, because they came out a bit chewy. Baking powder??? Just saw a recipe online (why did I not think to check?) that calls for baking powder in the masa. Key, or aberration?