Tamales

Soak the corn husks in warm water for at least 30 minutes to soften them.

Prepare the filling by combining your choice of meat, vegetables, or cheese with spices in a separate bowl.

In a large mixing bowl, beat the lard or shortening until fluffy. Gradually add masa harina, chicken broth, baking powder, and salt. Mix well to form a smooth dough.

Spread a thin layer of masa dough on a soaked corn husk. Add a spoonful of the filling in the center and fold the husk to enclose the dough completely. Repeat with the remaining husks and dough.

Place the tamales in a steamer basket, open-side up, and steam for about 1.5 to 2 hours or until the dough is firm and easily separates from the husk.

Serve the tamales warm with your favorite toppings, such as salsa, sour cream, or guacamole.