Tangy Mexican Tamales with Red Chili Sauce

Ingredients

• 4 cups masa harina
• 1 cups chicken broth, warmed
• 1 cup lard, softened
• 1 teaspoons baking powder
• 2 teaspoons salt
• 20 pieces corn husks, soaked

• 2 cups cooked shredded chicken
• 1 cup cotija cheese, crumbled
• 1 cup green salsa

• 6 units dried guajillo chilies, stemmed and seeded
• 3 units dried ancho chilies, stemmed and seeded
• 4 cloves garlic, minced
• 1 teaspoon cumin, ground
• 2 cups chicken broth
• 1 tablespoon vegetable oil
• 1 teaspoon salt

Method

1. 01
   Soak the corn husks in warm water for at least 30 minutes until pliable.
2. 02
   In a large mixing bowl, beat the lard with a mixer on high speed until fluffy. Add masa harina, baking powder, and salt. Gradually add warm chicken broth and mix until a soft dough forms.
3. 03
   For the filling, combine the shredded chicken, crumbled cotija cheese, and green salsa in a bowl. Mix well and set aside.
4. 04
   Prepare the red chili sauce by heating oil in a saucepan. Add garlic and ground cumin, cooking for 1 minute. Add the dried chilies and chicken broth, simmering until chilies are soft, about 15 minutes. Blend the mixture until smooth and season with salt.
5. 05
   Lay a soaked corn husk flat on a clean surface. Spread about 1/4 cup of masa dough in the center, leaving room at the edges. Add 2 tablespoons of filling on top of the dough.
6. 06
   Fold the sides of the corn husk in, then fold the bottom up. Secure with a strip of husk, if necessary. Repeat for all tamales.
7. 07
   Arrange the tamales vertically in a steamer basket. Steam for 1 1/2 to 2 hours, or until the masa is firm and pulls away easily from the husk.
8. 08
   Serve the tamales hot with the red chili sauce drizzled over the top.