Tamales

Soak the dried corn husks in hot water for at least one hour until completely pliable and easy to fold without cracking. Weight them down with a plate to keep them submerged. Drain and pat dry with paper towels before filling.

Beat the vegetable shortening with the salt and baking powder using an electric mixer for three minutes until light and fluffy. This whipping step incorporates air into the fat, which is essential for achieving tamales with a light, spongy texture rather than dense and heavy.

Gradually add the masa harina to the whipped shortening, alternating with the warm chicken broth. Beat for five minutes until the dough is smooth and spreadable. Test by dropping a small ball of dough into cold water; it should float, indicating sufficient air incorporation.

Combine the shredded chicken with the salsa verde or red chile sauce, tossing until every piece of chicken is well coated. The filling should be saucy enough to keep the chicken moist during steaming but not so wet that it soaks through the masa.

Lay a soaked corn husk flat with the wide end toward you. Spread three tablespoons of masa dough into a thin rectangle on the upper two-thirds of the husk, leaving borders on the sides. Place two tablespoons of the chicken filling down the centre of the masa.

Fold both long sides of the husk inward over the filling so the masa edges meet and enclose the chicken. Fold the narrow bottom end up and secure by tying with a thin strip of corn husk or placing seam-side down in the steamer.

Stand the tamales upright in a steamer basket with the open ends facing up. Steam over simmering water for one hour to one hour and fifteen minutes. The tamales are done when the masa pulls away cleanly from the husk without sticking. Rest five minutes before serving.