Makes about a dozen

Tamales

12 dried corn husks

1/2 + 2 tablespoons lard, room temp

2 cups Masa Harina

1 teaspoon baking powder

1 teaspoon each cumin and chipotle chili powder

1 good pinch kosher salt & pepper

1 1/2 cups broth - beef, chicken, veggie it’s all good

Approx 1 1/2 cups filling:

Green Chili Chicken Filling

1 1/2 cups shredded, cooked chicken

4 ounces diced green chili’s - I think the canned ones are perfect for this

1 tablespoon chipotle puree, or 1/2 tablespoon minced chipotles

1/2 cup shredded monterey jack cheese

Put the lard in the bowl of a mixer, and beat 3-4 minutes until very smooth
While it beats put the masa, baking powder, cumin and chili powder in a bowl and whisk to combine
SWith the mixer running, start adding the masa mixture and broth - alternate between both - a little masa, a little broth and so on until it’s the consistency of peanut butter
Remove a husk from the water, give it a quick dry and put on a flat surface, smooth side up with the tapered end closest to you
Add about 1/4 cup of the masa to the top and spread evenly (see video below) I like using plastic wrap
Add a couple spoonfuls of your filling down the middle, fold the sides over, then fold up the tail and put in your steamer standing up with the open end facing up - steam 1 1/2 to 2 hours
Remove, let rest a few minutes and eat…and eat…and eat