Tamales Colorados

Instructions

1. Place the dried corn husks in a large bowl and cover them with hot water. Allow them to soak for at least 30 minutes, or until they are soft and pliable. This step helps in making the husks easy to wrap.
2. In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually add the warmed chicken broth and melted lard, mixing with your hands or a spoon until you form a dough. The dough should be spreadable but not too sticky—similar to peanut butter. Let it rest for 10 minutes.
3. Heat olive oil in a pan over medium heat. Add onions and garlic, sauté until they turn translucent. Stir in tomatoes, red chili sauce, cumin, paprika, salt, and pepper. Cook for 5 minutes to blend the flavors. Add shredded chicken, mix well, and set aside to cool slightly.
4. Drain the corn husks and pat them dry. Spread about 2 tablespoons of masa dough in the center of each husk, leaving space at the edges. Add a spoonful of the chicken mixture over the masa.
5. Fold the sides of the husk to cover the filling, then fold the narrow end of the husk up. Tie if needed. Avoid overfilling to prevent leaks during steaming.
6. Set up a steamer pot with water just below the basket level. Layer the tamales upright in the pot. Cover with a damp cloth or extra corn husks to retain moisture.
7. Steam the tamales for about 90 minutes. Check water occasionally, adding more if necessary. Tamales are done when the masa easily pulls away from the husk.
8. Allow tamales to cool slightly before serving. Enjoy them warm, perhaps with a side of beans or rice. Tip: Leftover tamales can be stored in the refrigerator for up to a week or frozen for later use.