Hi Alan, it depends on how large you make them, but this made 20 tamales for me. As for doubling, if your equipment can handle it, you can double it, but for example, my steamer wouldn’t hold more than 20 at a time, and my stand mixer (a KitchenAid) wouldn’t have Have been big enough to make a double batch of the masa at one time.

Hi Kacee, I'm glad to hear you enjoyed it! What makes the masa float are tiny air bubbles in the manteca, which in turn makes the masa very fluffy after being steamed. This is achieved in the whipping process. If your masa didn't float, there are two possibilities. The first is that the manteca wasn't whipped long enough. Did you use an electric mixer or do it by hand? If it was by hand it would have taken a lot longer than 5 minutes to get enough air incorporated. The second possibility is if your masa was hot when you mixed it into the whipped manteca, it's possible the fat melted and released all the tiny air bubbles in it. I realize this part was entirely clear in the instructions so I'm updating.

So glad to hear it, thanks for stopping by to let me know.

I must say, very good recipe.... excelent resulrs

I would recommend baking paper cut into size