Ingredients:

  • 4 cups masa harina
  • 1 cup unsalted butter, softened
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 to 2.5 cups chicken broth, warmed
  • 2 lbs pork shoulder, cooked and shredded
  • 1 cup red chili sauce
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 30-40 dried corn husks, soaked in warm water

Instructions:

  1. Soak corn husks in warm water for at least 30 minutes.
  2. In a bowl, combine shredded pork, red chili sauce, cumin, garlic powder, salt, and pepper. Mix until well combined; set aside.
  3. In a large mixing bowl, beat the softened butter until fluffy. Gradually add masa harina, salt, and baking powder; mix well.
  4. Slowly add chicken broth, mixing until the dough is smooth and pliable.
  5. Take a soaked corn husk, and spread about ¼ cup of dough onto the center. Place a couple of tablespoons of filling on top of the dough.
  6. Fold the sides of the husk over the dough, then fold the bottom up to secure. Repeat with remaining husks and filling.
  7. Place assembled tamales upright in a steamer pot. Cover with a damp kitchen towel and steam over simmering water for about 2 hours.
  8. Tamales are done when the masa easily pulls away from the husk.