Preparation

• Step 1 Make the masa In a large bowl, mix the masa harina with 2-1/4 cups hot (140F to 160F) water.
• Step 2 Cover and let sit at room temperature for at least 30 minutes or refrigerate for up to 2 days.
• Step 3 Using a stand mixer fitted with the paddle attachment (or a hand mixer), whip the lard, butter, or shortening on medium-high speed until fluffy, 1 to 2 minutes.
• Step 4 Add 1 tsp. salt and continue beating while adding the masa in golf-ball-size pieces, waiting a few seconds between each addition.
• Step 5 When about half of the masa is mixed in, start alternating the masa with the pork broth until all of the masa is used, along with about 2 cups of the broth.
• Step 6 Add 1/4 cup of the chile sauce and whip until light and fluffy, adding more broth if the mixture seems too dry.
• Step 7 To test if the masa is ready, take a small piece (about 1/2 tsp.) and drop it in a cup of cold water.
• Step 8 It should easily float.
• Step 9 If not, simply whip the masa for a few more minutes and test again.
• Step 10 Often, adding a bit more of the pork broth or cool water during this second mixing will help; don?t add too much liquid, however, or you?ll end up with overly soft masa and shapeless tamales.
• Step 11 Assemble the tamales Soak the corn husks in very hot water for 30 to 45 minutes, or overnight in cool water with a plate or bowl set on top of the husks to keep them submerged.
• Step 12 You?ll have enough husks to make the tamales, plus extra to line the steamer and make up for any broken husks.
• Step 13 In a medium bowl, mix 2 cups of the chile sauce with the shredded meat and season to taste with salt.
• Step 14 Wipe a soaked husk dry and put it smooth side up on a work surface.
• Step 15 If necessary, trim the bottom with scissors so the husk can lie mostly flat.
• Step 16 Put about 1/3 cup masa in the center of the widest portion of the husk.
• Step 17 With a spoon or spatula, spread it evenly over one-half to two-thirds of the husk leaving a 1/2-inch border at each edge.
• Step 18 Put 2 to 3 Tbs.
• Step 19 of the pork filling in the center of the masa about ? inch from the wide end.
• Step 20 Fold the corn husk in half lengthwise so the edges meet.
• Step 21 Fold the seam back so it?s in the center of the tamale.
• Step 22 Fold the tail of the wrapper to cover the seam (at least half the length of the tamale).
• Step 23 Flip seam side down onto a tray or rimmed baking sheet.
• Step 24 Repeat with the remaining ingredients.
• Step 25 The tamales can be steamed as they are, or tied to make them more secure or to dress them up.
• Step 26 To make ties, rip long, thin strips off one or two corn husks.
• Step 27 Then place a strip of corn husk under the tamale, wrap it around the middle (making sure that you have some of the tail underneath) and tie securely.
• Step 28 Steam the tamales Fill a deep 8-quart pot with a pasta insert with enough water to reach just below the insert.
• Step 29 Without the insert in place, cover and bring to a boil over high heat.
• Step 30 Have ready a kettle or pot of almost boiling water to add if the water gets low.
• Step 31 Arrange the tamales upright (open end up) in the insert, leaving room for the steam to circulate.
• Step 32 Fit the the pot over the boiling water.
• Step 33 Use he extra husks to cover the tamales (this helps concentrate the heat).
• Step 34 Cover the pot with a lid.
• Step 35 Steam for 1 to 1-1/2 hours, adjusting the heat as needed to keep the water just boiling.
• Step 36 Check the water level frequently and add more as needed to keep the pot from going dry.
• Step 37 To test for doneness, quickly remove a tamale and replace the lid on the pot to continue the cooking.
• Step 38 Put the tamale on the counter for a few minutes and then carefully unwrap it.
• Step 39 If ready, the masa should be set and will pull away from the wrapper easily.
• Step 40 Let the tamales rest for 5 to 10 minutes before serving to allow the masa to firm up.
• Step 41 For softer tamales, let them rest in the pot with the heat off and the lid and extra leaves removed.
• Step 42 For firmer tamales, let them rest out of the pot, covered with a cloth.
• Step 43 Serve the tamales in their wrappers with extra sauce passed on the side, and have diners unwrap them just before eating.
• Step 44 Once unwrapped, they cool quickly.