Mexican Tamales with Red Chili Sauce

Ingredients

• 4 cups masa harina
• 1 cup vegetable shortening, room temperature
• 2 cups chicken broth, warm
• 1 teaspoon baking powder
• 1 teaspoon salt

• 5 dried ancho chiles, stemmed and seeded
• 5 dried guajillo chiles, stemmed and seeded
• 4 cups water
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons vegetable oil

• 24 corn husks, soaked in warm water

Method

1. 01
   In a large bowl, beat vegetable shortening until fluffy. Gradually add masa harina, baking powder, and salt, alternating with warm chicken broth, until a soft dough forms.
2. 02
   In a saucepan, combine ancho and guajillo chiles with 4 cups of water. Simmer for 15 minutes until chiles are soft.
3. 03
   Transfer chiles and cooking liquid to a blender. Add garlic, cumin, salt, and sugar. Blend until smooth. Strain through a sieve to remove any solids.
4. 04
   Heat vegetable oil in a pan over medium heat. Add the chili sauce and cook for 10 minutes, stirring occasionally. Set aside.
5. 05
   Rinse and soak corn husks in warm water until pliable, about 30 minutes.
6. 06
   Spread 2 tablespoons of masa dough onto the center of each corn husk. Top with 1 tablespoon of red chili sauce.
7. 07
   Fold the sides of the husk in, then the bottom, and tie with a strip of husk to secure.
8. 08
   Place tamales upright in a steamer. Steam over simmering water for about 1.5 to 2 hours, or until the masa is firm and pulls away from the husk easily.
9. 09
   Let tamales cool slightly before serving. Enjoy with additional red chili sauce if desired.