Tamales de Chicharrón

Instructions

1. Soak the corn husks in a large bowl of warm water for about 30 minutes until they are soft and pliable. Drain and set aside.
2. In a large mixing bowl, combine the masa harina, baking powder, and salt.
3. Add the lard or shortening to the masa mixture and mix with your hands until the dough resembles coarse crumbs. You can use a hand mixer for ease if preferred.
4. Gradually add warm broth, mixing constantly, until the dough is smooth and pliable. You should be able to spread it easily without it being too sticky. If too dry, add more broth a tablespoon at a time.
5. In a small bowl, mix the chicharrón with salsa verde. If using cheese, add it to this mixture.
6. Take a soaked corn husk and spread about 2-3 tablespoons of masa dough in the center, leaving enough space on the sides to fold.
7. Add a tablespoon of the chicharrón mix atop the masa.
8. Fold the sides of the husk over the filling, then fold the bottom end up. Secure if necessary with strips of husk or kitchen twine.
9. Place the tamales upright in a steamer pot over simmering water. Cover with additional corn husks or a towel and steam for about 1 hour to 1 hour and 15 minutes.
10. To check if they are done, peel back a husk. If the masa pulls away from the husk smoothly, they are ready.
11. Remove from heat and let cool slightly before serving. Serve hot with extra salsa if desired.