Tamales Recipe

Soak the corn husks in warm water for at least 30 minutes until they are pliable.

In a large mixing bowl, combine masa harina, baking powder, and salt.

In a separate bowl, beat the vegetable shortening or lard until fluffy.

Gradually add the dry ingredients to the beaten shortening, alternating with the chicken or vegetable broth, until a soft dough forms.

Mix well until the dough is consistent and smooth.

In a bowl, mix together the shredded chicken or pork, diced onions, diced green chilies, cumin, chili powder, and salt until well combined.

Forming the Tamales

Take one corn husk and spread about 1/4 cup of the dough onto the center of the husk.

Add about 2 tablespoons of the filling on top of the dough.

Fold the sides of the husk over the filling and then fold the bottom up to secure it, creating a packet.

Repeat this process until all dough and filling are used.

In a large steamer pot, add water and bring to a boil.

Place the tamales upright in the steamer basket, ensuring they are not overcrowded.

Cover the pot and steam the tamales for about 1 to 1.5 hours, or until the dough pulls away from the husks easily.

Let them cool slightly before serving.