Tamales Recipe

In a large mixing bowl, combine the masa harina.

Gradually whisk in the warm chicken broth until the dough comes together and remains moist but not sticky.

Beat the melted lard or shortening with an electric mixer on medium-high speed until fluffy and pale, about 2-3 minutes.

Stir in baking powder and salt until evenly distributed.

If the dough seems dry, add a small amount of broth until it reaches a smooth, pliable consistency.

In a skillet, sauté the onion until translucent over medium heat.

Add garlic and cook for 30 seconds, until fragrant.

Stir in ground cumin and dried oregano to bloom their flavors.

Add shredded pork and red chili sauce; simmer for 10-15 minutes to meld flavors. Season with salt and black pepper to taste.

Soak corn husks in hot water until pliable, about 30-60 minutes; drain and pat dry.

Spread a thin layer of masa dough onto the center of each husk, then place a line of filling along the center.

Fold the sides of the husk over the filling and roll up tightly, securing with a strip of husk if desired.

Arrange tamales seam side down in a steamer basket or on a rack over simmering water. Cover and steam for 1 1/2 to 2 hours, adding water as needed to maintain steam.

When masa separates easily from the husks and has a firm texture, remove from heat and let rest 10 minutes before serving.