Tamales

Prepare the Filling

In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.

Add the shredded chicken (or pork) to the skillet. Stir in the tomato sauce, ground cumin, ground paprika, dried oregano, salt, and pepper. Mix well and cook for another 10 minutes. If using, add the sliced green olives, capers, and raisins. Remove from heat and set aside.

Prepare the Masa (Dough)

In a large mixing bowl, combine the masa harina, baking powder, and salt. Gradually add the chicken broth, mixing with your hands or a spoon until a soft dough forms.

Add the melted lard or vegetable shortening to the masa mixture. Mix until the dough is smooth and pliable. If the dough is too dry, add more broth as needed.

Assemble the Tamales

Lay a soaked corn husk on a flat surface. Spread about 2-3 tablespoons of the masa dough in the center of the husk, forming a rectangle.

Place a tablespoon of the filling in the center of the masa rectangle.

Fold the sides of the corn husk over the filling, then fold the bottom up and the top down to enclose the tamale. Tie with a strip of corn husk or kitchen twine if needed.

Repeat with the remaining husks, masa, and filling.

Steam the Tamales

Arrange the tamales upright in a steamer basket, with the open ends facing up. Add enough water to the steamer to reach just below the basket.

Cover and steam the tamales for about 1.5 to 2 hours, or until the masa is firm and pulls away from the husk easily. Check the water level occasionally and add more as needed to prevent it from drying out.

Serve

Let the tamales cool slightly before serving. Serve warm with a side of salsa or your favorite toppings.