Classic Homemade Corn-Husk Tamales

In a large bowl, beat the lard or vegetable shortening until pale and fluffy. This step incorporates air and helps create light, tender tamales.

Add the masa harina, baking powder, and salt. Mix until the dry ingredients are evenly combined.

Gradually pour in the vegetable broth while mixing, until a smooth, soft dough forms. The masa should be moist and spreadable, but not sticky.

Lay a softened corn husk flat with the wide end facing you. Spread about 2 tablespoons of masa into a thin, even layer in the center.

Spoon about 1 tablespoon of your chosen filling down the middle of the masa.

Fold the sides of the husk over the filling, then fold up the narrow end to secure the tamale.

Repeat with the remaining masa and filling until all tamales are assembled.

Stand the tamales upright in a steamer, fitting them snugly so they stay closed.

Cover with a damp cloth and steam over gently simmering water for 60–90 minutes, until the masa is firm and releases easily from the husk.

Let the tamales rest for a few minutes before serving. Serve warm, ideally with salsa.