Tamales

Step by stepInstructions

1. Soak the corn husks in hot water for 30 minutes.
2. Mix the masa harina, baking powder, and salt. Beat in the lard until fluffy, then add the warm stock gradually to form a soft, spreadable masa.
3. Toss the shredded meat with the chile sauce, cumin, and garlic powder.
4. Spread 2-3 tablespoons of masa on each husk, add a spoonful of filling, and fold the husk closed around it.
5. Stand the tamales upright in a steamer and steam for 90 minutes, adding water as needed, until the masa pulls cleanly from the husk.