Begin by preparing the masa dough. In a large mixing bowl, combine the masa harina, baking powder, and salt. Gradually add the chicken broth, stirring continuously until the mixture becomes smooth and pliable.

In a separate bowl, beat the lard until it’s light and fluffy. This step is crucial for making soft tamales. Gradually fold the beaten lard into the masa mixture. The dough should be smooth but not sticky. Tip: If the dough seems dry, add a bit more broth.

Drain the soaked corn husks and pat them dry. Set them aside for assembling the tamales later. You’ll want the husks to be soft and pliable for easy folding.

Prepare the filling. Mix your choice of shredded meat with cumin, chili powder, and any salsa or mole sauce if desired. Ensure the filling is well-seasoned, as this balances the rich masa.

To assemble the tamales, take a corn husk and spread 2 tablespoons of masa dough in the centre, leaving space at the top and bottom. Add 1 tablespoon of your filling in the centre of the dough.

Fold the sides of the corn husk inward, wrapping the dough around the filling. Then, fold the bottom of the husk upwards. Repeat this process for all tamales.

Place the tamales upright in a steamer. Steam them for 1 to 1.5 hours, ensuring there is enough water in the steamer. To check if the tamales are done, the masa should easily pull away from the husk.

Once cooked, serve the tamales hot. Optionally, you can top them with more salsa or mole. Tamales pair beautifully with a side of rice and beans for a complete meal. Enjoy!