Tamales

Prepare the Dough

In a large bowl, combine the masa harina, baking powder, and salt.

In a separate bowl, beat the lard or shortening until fluffy. Gradually add the masa harina mixture to the lard, alternating with chicken or vegetable broth, until a soft dough forms. The dough should be moist but not sticky. Adjust with more broth if needed.

Prepare the Filling

In a medium bowl, mix the cooked shredded chicken or pork with salsa, chopped cilantro, diced onions, diced bell peppers, black olives, and green chilies. Season with salt and black pepper to taste.

Assemble the Tamales

Drain and pat the soaked corn husks dry. Lay one husk flat on a clean surface.

Spread a small amount of masa dough in the center of the husk, leaving space on the edges.

Place a spoonful of the filling mixture on top of the masa dough.

Fold the sides of the husk over the masa and filling to enclose it. Fold up the bottom of the husk to secure the tamale.

Repeat with the remaining husks, dough, and filling.

Cook the Tamales

Arrange the tamales standing up in a large steamer. If necessary, place a layer of soaked corn husks on the bottom of the steamer to prevent sticking.

Steam the tamales over simmering water for 1.5 to 2 hours, or until the masa is firm and fully cooked. Check the water level in the steamer occasionally and add more if needed.

Serve

Let the tamales cool slightly before serving. Enjoy warm with additional salsa or sour cream if desired.