Tamales de Atún (Tuna Tamales)

Instructions

1. Start by soaking the corn husks in warm water for 30 minutes. This will make them pliable for wrapping.
2. In a large mixing bowl, combine masa harina, baking powder, and salt. Pour in the warm chicken broth and vegetable oil, and stir until the mixture becomes a soft dough.
3. In a separate bowl, mix the drained tuna with the thawed vegetables. Season with salt and pepper to taste.
4. Take one soaked corn husk and shake off excess water. Spread about 1/4 cup of masa dough onto the center, leaving about a 1/2 inch border.
5. Place a tablespoon of the tuna and vegetable mixture in the center of the masa. Fold the sides of the husk inwards, then fold the bottom up to secure. Repeat with remaining ingredients.
6. Line the steamer basket with a kitchen towel to prevent tamales from getting wet. Arrange the tamales upright, open end up, in the pot.
7. Cover the tamales with another damp kitchen towel and steam over medium heat for about an hour. You can test if they are done by opening one and checking if the masa pulls away from the husk easily.
8. Remove tamales using tongs, let them cool slightly before serving. Enjoy your homemade Tamales de Atún!