Tamales

Instructions

1. In a large mixing bowl, combine masa harina, baking powder, and salt.
2. Gradually add warm chicken broth to the masa mixture, stirring until a smooth dough forms.
3. In a separate bowl, beat lard or vegetable shortening until fluffy, then mix into the masa dough until well incorporated.
4. In another bowl, combine the shredded chicken and salsa verde.
5. Drain and pat dry the soaked corn husks. Spread 2 tablespoons of masa dough onto the center of a corn husk, leaving room at the edges.
6. Place 1 tablespoon of the chicken-salsa mixture in the center of the masa, then sprinkle with a bit of queso fresco.
7. Fold the sides of the corn husk inward, then fold the bottom up to enclose the filling, leaving the top open.
8. Repeat the filling and wrapping process with the remaining ingredients.
9. Arrange tamales upright in a steamer basket over simmering water, cover, and steam for 60-75 minutes or until the masa is firm and pulls away easily from the husks.
10. Let the tamales cool slightly before serving, optionally with extra salsa verde on the side.