Ingredients
4 cups of masa harina
3 cups of chicken broth
1 cup of lard
1 1/2 tsps baking powder
1 tsp salt
3 cups of shredded cooked chicken (or pork, beef)
2 cups of red or green salsa (homemade or store-bought)
25-30 dried corn husks
1 tsp of ground cumin (optional, for masa)
1 tsp of garlic powder (optional, for masa)
Directions
1. Soak the dried corn husks in a large bowl of warm water for about 30 minutes, until they are pliable.
2. In a large mixing bowl, combine the masa harina, baking powder, and salt (add optional cumin and garlic powder if desired).
3. Gradually add the chicken broth to the masa mixture, stirring until a dough forms.
4. In a separate bowl, beat the lard until it becomes fluffy.
5. Gradually add the masa dough to the beaten lard, mixing until smooth and well combined.
6. Spread about 2-3 tablespoons of the masa dough onto the center of each soaked corn husk, flattening it out into a thin layer.
7. Place a spoonful of shredded chicken (or pork, beef) in the center of the masa layer.
8. Add a spoonful of red or green salsa on top of the meat.
9. Fold the sides of the corn husk in towards the center, then fold up the bottom end. If necessary, tie with a strip of corn husk.
10. Arrange the filled and folded tamales in a steamer, standing them upright.
11. Steam the tamales over boiling water for 1-1.5 hours, or until the masa is firm and pulls away from the husk easily.
12. Let the tamales cool slightly before serving. Enjoy!