Ingredients:

For the Masa:
4 cups masa harina (corn flour)
1 teaspoon baking powder
1 teaspoon salt
1 cup vegetable shortening or lard
3-4 cups chicken broth or warm water

For the Filling:
2 cups cooked and shredded chicken or pork
2 cups red or green chili sauce (homemade or store-bought)
1 cup diced potatoes (optional)
1 cup cooked black beans (optional)
1 cup shredded cheese (optional)

For Assembling:
24-30 dried corn husks, soaked in warm water for at least 30 minutes
Kitchen string or strips of corn husks

Instructions:
Prepare the Masa: In a large mixing bowl, combine masa harina, baking powder, and salt. In a separate bowl, beat the shortening or lard until fluffy.

Gradually add the masa harina mixture to the shortening, alternating with chicken broth or warm water, until the dough is soft and pliable but not sticky. It should have the consistency of peanut butter.

Prepare the Filling: In a large bowl, mix the shredded chicken or pork with the chili sauce. If using potatoes, beans, or cheese, mix them in as well.

Assemble the Tamales:
Drain and pat dry the soaked corn husks. Lay a corn husk flat, with the wide end at the top. Spread about 2-3 tablespoons of masa dough in the center of the husk, leaving a border of about 1-2 inches at the bottom. Place a spoonful of the filling in the center of the masa. Fold the sides of the husk inward to enclose the filling, then fold the bottom up. Tie the tamale with kitchen string or a strip of corn husk if necessary.

Cook the Tamales:
Place the tamales upright in a large steamer basket, ensuring they are packed tightly enough to stay upright. Add water to the steamer, making sure it doesn’t touch the tamales, and cover with a lid. Steam the tamales over medium heat for about 1.5 to 2 hours, or until the masa is firm and pulls away from the husk easily. Check the water level periodically and add more if necessary.

Serve:
Let the tamales cool for a few minutes before serving. Serve with extra chili sauce, salsa, or your favorite toppings.

Tips:
Tamales can be stored in the refrigerator for up to a week or frozen for up to three months. Reheat by steaming or microwaving.

Enjoy your homemade tamales, just like a Mexican grandmother would make!