Tamales

**Ingredients:**

**For the Masa:**

- 4 cups masa harina (corn flour for tamales)

- 2 ½ cups chicken broth (or vegetable broth)

- 1 ½ teaspoons baking powder

- 1 teaspoon salt

- 1 cup lard (or vegetable shortening)

**For the Filling:**

- 2 cups shredded cooked chicken (or pork, beef, beans)

- 1 cup red or green salsa (or mole sauce)

- 1 cup grated cheese (optional)

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- Salt and pepper to taste

**For Assembly:**

- 20-30 dried corn husks (soaked in warm water until pliable)

**Instructions:**

1. **Prepare the Corn Husks:**

   - Soak the dried corn husks in warm water for at least 30 minutes until they become soft and pliable. Drain and pat them dry before using.

2. **Prepare the Masa:**

   - In a large bowl, combine masa harina, baking powder, and salt. Gradually add the chicken broth, mixing well until a dough forms.

   - In a separate bowl, beat the lard or shortening until it becomes fluffy. Gradually add the masa mixture to the lard, beating well until the dough is light and fluffy. It should have a spreadable consistency.

3. **Prepare the Filling:**

   - In a skillet, heat a little oil over medium heat. Add the onion and garlic, and sauté until softened.

   - Add the shredded chicken (or your choice of filling), salsa, salt, and pepper. Cook until the mixture is well combined and heated through.

4. **Assemble the Tamales:**

   - Lay a soaked corn husk flat on a clean surface. Spread about 2 tablespoons of masa dough onto the husk, leaving about 1 inch from the edges.

   - Place about 1 tablespoon of the filling in the center of the masa.

   - Fold the sides of the husk over the filling, then fold up the bottom. Tie the tamale with a strip of corn husk or kitchen string if needed to keep it secure.

5. **Steam the Tamales:**

   - Set up a steamer with water just below the rack. Place the tamales upright in the steamer with the open ends facing up.

   - Cover the tamales with a damp cloth or extra corn husks to keep them moist.

   - Steam for about 1 to 1 ½ hours, checking occasionally to ensure there is enough water in the steamer. The tamales are done when the masa pulls away from the husk easily.

6. **Serve:**

   - Remove the tamales from the steamer and let them cool slightly before serving.

   - Serve with additional salsa, guacamole, or sour cream if desired.

Enjoy your homemade tamales!