Ingredients
- 1 package 8 ounces dried corn husks
- 4 cups masa harina
- 2 1/4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 1/3 cups lard
- 2 3/4 cups chicken broth plus more if needed
- 3 cups cooked and shredded pork shoulder
- 1 1/2 cups red chile sauce
- Salsa and lime wedges for serving
Instructions
- Soak the corn husks in hot water for an hour or until they are soft and pliable.
- In a large bowl, mix the masa harina with the baking powder and salt. Warm the lard and stir into the masa mix. Gradually add the chicken broth to form a smooth, spreadable dough. If mixture is too dry, add a small amount of broth at a time until it is spreadable.
- Spread about 2 tablespoons of dough on each husk, add about 2 tablespoons of cooked pork and a tablespoon of chile sauce. Fold the husks closed, wrapping the filling inside.
- Place the tamales in a steamer basket, standing upright. Steam for about 60 to 90 minutes or until the masa separates easily from the husks.
- Serve with extra chile sauce or salsa and fresh lime wedges for squeezing.