Ingredients:

  • 2 cups masa harina (240 g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup vegetable shortening (150 g), room temperature
  • 1 to 1.5 cups chicken or vegetable broth (240-360 ml)
  • 2 cups cooked chicken, shredded (250 g)
  • 1 cup red salsa (240 ml)
  • 1 tablespoon cumin (optional)
  • ½ cup shredded cheese (e.g., Monterey Jack, optional)
  • 12 dried corn husks, soaked in warm water for 30 minutes

Instructions:

  1. Soak corn husks in warm water for at least 30 minutes; drain.
  2. In a bowl, combine masa harina, baking powder, and salt.
  3. In a separate bowl, whip the shortening until fluffy; gradually add the masa mixture.
  4. Slowly add broth, mixing until dough is smooth and spreadable.
  5. In a large bowl, combine shredded chicken, red salsa, cumin, and cheese (if using).
  6. Lay a corn husk flat, spreading 2-3 tablespoons of masa dough on the center, leaving ends free.
  7. Add a tablespoon of filling to the center, then fold up the sides and roll the tamale from the bottom.
  8. Arrange tamales upright in a tamale steamer, cover with a damp cloth, and steam over boiling water for about 1 hour or until masa is firm.
  9. Carefully remove from steamer and let cool slightly before serving.