Husked corn husks (soaked in warm water for 30 minutes)
Additional chicken broth (for steaming)
Instructions
Prepare the Pork Filling:
In a large pot or slow cooker, add the pork, onion, garlic, chili powder, cumin, paprika, oregano, cayenne pepper (if using), and chicken broth.
Cook on low for 6-8 hours or until the pork is tender and can be easily shredded. If using a stovetop, simmer covered for about 2-3 hours.
Once cooked, shred the pork using two forks and return it to the pot to mix with the juices. Adjust seasoning with salt and pepper. Let cool slightly.
Prepare the Masa:
In a large mixing bowl, combine the masa harina, baking powder, and salt.
Add the lard or vegetable shortening to the dry ingredients. Using your hands or a pastry cutter, work the fat into the masa until the mixture resembles coarse crumbs.
Gradually add the chicken broth, mixing until the masa becomes a smooth dough. It should be moist but not too sticky. You might need more or less broth depending on the masa harina used.
Assemble the Tamales:
Prepare the Masa:
In a large mixing bowl, combine the masa harina, baking powder, and salt.
Add the lard or vegetable shortening to the dry ingredients. Using your hands or a pastry cutter, work the fat into the masa until the mixture resembles coarse crumbs.
Gradually add the chicken broth, mixing until the masa becomes a smooth dough. It should be moist but not too sticky. You might need more or less broth depending on the masa harina used.
Assemble the Tamales:
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