Tamales de Cazón

Instructions

1. In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually add chicken broth, mixing until smooth.
2. In another bowl, beat lard or vegetable shortening until fluffy. Incorporate the lard into the masa harina mixture until well combined and the texture becomes spongy.
3. For the filling, heat olive oil in a pan over medium heat. Sauté onions and garlic until translucent.
4. Add diced tomatoes and cook for another 3 minutes until soft. Stir in achiote paste, cumin, and the cooked cazón, mixing well. Season with salt and pepper. Add chopped cilantro and remove from heat. Let it cool slightly.
5. Drain the soaked corn husks and pat them dry. Lay them flat on a clean surface.
6. Spread approximately 2 tablespoons of the masa mixture onto the center of each corn husk, leaving about 1/2-inch border on the sides.
7. Place a spoonful of the cazón filling in the center of the masa spread.
8. Fold the sides of the husk to cover the filling, then fold up the bottom. Tie with a strip of husk or kitchen string if necessary to secure.
9. Arrange the tamales upright in a steamer. Make sure they are not too tightly packed so the steam can circulate.
10. Steam the tamales for about 1.5 to 2 hours over medium-high heat. Check periodically to ensure there is sufficient water in the steamer.
11. The tamales are done when the masa pulls away easily from the husk. Let them rest for 5 minutes before serving.