Tamales de Chaya

Instructions

1. In a large bowl, combine the masa harina, baking powder, and salt. Mix well.
2. Gradually add the chicken or vegetable broth to the masa harina mixture, stirring until a dough forms.
3. In another bowl, beat the lard or vegetable shortening until light and fluffy. This might take a few minutes but is crucial for the texture of the tamales.
4. Combine the beaten lard with the masa mixture and mix thoroughly until the dough is smooth and slightly sticky.
5. Fold the chopped chaya leaves gently into the masa dough until evenly distributed. If using spinach as a substitute, make sure it’s well-drained to avoid too much moisture.
6. Drain the soaked corn husks and pat them dry. Set aside 12 husks for filling, and tear a few extra husks into strips for tying the tamales.
7. Spread about 1/4 cup of the masa mixture in the center of each corn husk. Leave some space on the sides for folding.
8. Fold the sides of the corn husk in towards the center. Fold up the bottom, then secure the tamale with a strip of corn husk.
9. Set up a large pot with a steamer insert. Fill the pot with water just below the insert. Arrange the tamales standing upright in the steamer.
10. Cover the tamales with a damp kitchen towel and lid. Steam over medium heat for about 1 hour, checking occasionally to ensure there’s enough water in the pot. Add more water if needed.
11. Check for doneness by unwrapping one tamale. The masa should be firm and pull away easily from the husk. Let the tamales rest for a few minutes before serving.