Si," Maseca Para Tamales". That's what I used. Thanks for the tip about the hominy. I'll keep that in mind. Does the hominy enhance the flavor? The texture? Both? Would you recommend the hominy trick when making fresh tortillas?

And thank you to El Cochinito, TM Oliver, and the others who have posted about the "stacked enchiladas". Over the years I had seen recipes for them, but have never had them in Mexico nor heard of them from Mexican friends. Until I did some Google searching after you folks posted about them here, I had thought they were an "Americanized" version of Mexican food gone horribly wrong, much as I assume "tamale pie" is. Now before someone smacks me down, telling me that tamale pie is indeed a classic Mexican dish, I'm talking about the abomination that a friend made where she poured a CAN of Hormel chili into a Pyrex pie plate lined and then topped with cornmeal. It was more than ten years ago, and I think I'm still choking on bits of the cornmeal. I'll give the enchiladas montadas a try soon.

I love the term "shuck stick" and will try to use that term in the future.

This is a terrific thread!