Tamales

Instructions

1. 1

   Soak Husks: Submerge the dried corn husks in a large bowl of very hot water for at least 1 hour until pliable. Drain and pat dry before use.

2. 2

   Mix Masa: In a large bowl, beat the lard with 1 tbsp of salt until fluffy. Alternately add the masa harina and warm broth, mixing with your hands until it forms a soft, spreadable dough (like thick hummus).

3. 3

   Prepare Filling: Toss the shredded cooked meat with the red or green chili sauce until well coated and flavorful.

4. 4

   Spread Masa: Lay a softened corn husk flat. Spread about 2-3 tablespoons of the masa dough onto the top half of the husk, leaving a border on the edges.

5. 5

   Fill and Fold: Place 1 heaping tablespoon of the meat filling in the center of the masa. Fold the sides of the husk together so the masa completely encases the filling, then fold the bottom tail up.

6. 6

   Steam: Stand the tamales upright in a large steamer basket. Cover with leftover husks and a damp towel. Steam over boiling water for 1.5 to 2 hours until the masa pulls away cleanly from the husk.