Tamales

Tamales are a traditional Mexican dish made of masa dough filled with various ingredients, wrapped in corn husks, and steamed to perfection.

Ingredients - Serves 12

Soak the dried corn husks in warm water for about 1 hour, or until they become pliable.
In a large mixing bowl, combine the masa harina, broth, lard or vegetable shortening, salt, cumin, chili powder, and garlic powder. Mix well until a smooth dough forms. If the dough is too dry, add water gradually until it reaches a spreadable consistency.
Spread a thin layer of the masa dough onto each soaked corn husk, leaving a border around the edges.
Place a spoonful of cooked shredded chicken or pork in the center of the masa dough.
Add a spoonful of salsa on top of the meat filling.
Fold the sides of the corn husk over the filling, then fold the bottom end up. Secure the tamale by tying it with a strip of soaked corn husk or kitchen twine.
Repeat the process with the remaining corn husks and filling.
Place a steamer basket in a large pot filled with water, making sure the water does not touch the tamales.
Arrange the tamales upright in the steamer basket, cover the pot, and steam over medium heat for about 1.5 to 2 hours, or until the masa dough is firm and easily pulls away from the corn husks.
Remove the tamales from the steamer and let them cool for a few minutes before serving.
Serve the tamales warm with additional salsa on the side, if desired.