oz package dried corn husks
cups masa harina (find it in the baking aisle)
2teaspoons baking powder
cup vegetable shortening or lard
10oz chicken broth
lb pork shoulder or pork loin
yellow onion, halved and peeled
clove garlic, peeled
2dried chile pods
chipotles in adobo sauce
1-2teaspoons kosher salt, to taste
Make the dough by whisking together the masa harina with baking powder and salt. Beat in vegetable shortening or lard until it becomes crumbly, like pie dough, using an electric mixer, a bowl with a wooden spoon, two forks, or a pastry cutter. Add the broth gradually until you have a nice dough (you may not need all the broth).
Tip: If making your masa in advance, transfer it into a Ziploc® brand bag and refrigerate or freeze until ready to assemble the tamales.
Before assembling the tamales, soak the dried corn husks in hot water for 20-30 minutes.
Tip: This is easy to do in a Ziploc® brand bag. Simply put the husks in, add water, seal, and allow to sit. Once the corn husks are pliable, remove and lightly dry them with a kitchen towel.
Once cooked, remove the husks and serve with a drizzle of the reserved chile sauce, and enjoy!
Tip: You can also refrigerate or freeze cooked and cooled tamales in Ziploc® brand bags for another time, or for gifting to friends and family. Tamales can be reheated in the microwave.