Tamales

Preparing the Masa Dough

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

Gradually add the chicken broth and mix until a dough forms.

Add the vegetable oil or melted lard and mix until the dough is smooth and pliable. The dough should be soft but not too sticky. If needed, add a little more broth to reach the right consistency.

Preparing the Filling

In a medium bowl, combine the shredded meat with the salsa verde or red enchilada sauce. Mix well to coat the meat evenly.

Preparing the Corn Husks

Remove the soaked corn husks from the water and pat them dry with a towel.

Lay out one corn husk on a flat surface.

Assembling the Tamales

Spread about 2 tablespoons of the masa dough onto the center of the corn husk, forming a rectangle. Leave about 1 inch of space at the bottom and sides of the husk.

Place a spoonful of the filling in the center of the masa dough.

Fold the sides of the corn husk over the filling, then fold up the bottom end.

Repeat with the remaining husks, masa dough, and filling.

Steaming the Tamales

Arrange the tamales upright in a large steamer pot, open ends up.

Fill the pot with water just below the bottom of the tamales. Cover the tamales with a damp cloth or additional corn husks to keep them moist.

Bring the water to a boil, then reduce the heat to low and cover the pot. Steam the tamales for about 1.5 to 2 hours, or until the masa dough is firm and pulls away easily from the husks. Add more water to the pot as needed to keep it from drying out.

Serving

Let the tamales cool slightly before serving.