Tamales Norteños de Puerco recipe

In a large bowl, mix masa harina, baking powder, and salt.

In another bowl, beat the lard or shortening until fluffy, then gradually add the masa mixture.

Slowly add chicken broth until the dough is smooth and spreadable.

In a separate bowl, combine the shredded pork, red chili sauce, onions, cilantro, cumin, and garlic powder.

Take a soaked corn husk and spread about 2 tablespoons of masa dough on it, leaving space at the edges.

Place a spoonful of the pork mixture in the center of the masa.

Fold the sides of the husk over the filling, then fold the bottom up to secure the tamale.

Repeat with remaining husks and filling.

Place the tamales upright in a steamer pot, cover, and steam for about 1 to 1.5 hours, or until the masa pulls away from the husk easily.

Let the tamales cool slightly before serving.

Spice Level: