Classic Tamales

In a large bowl cover corn husks with hot water, weighing them down with a plate to keep submerged. Let stand at least 30 minutes or until corn husks are soft and pliable. Drain well; pat dry with paper towels.

In a medium bowl whisk to combine the masa harina, baking powder, cumin, and salt.

Using an electric mixer, beat lard until smooth. Add half of flour mixture and beat. Add 1 cup chicken broth and beat until incorporated, scraping down sides when needed. Repeat process with remaining flour mixture and chicken broth. Beat for 5 minutes and cover surface of masa with plastic wrap until ready to use.

To assemble tamales: starting at the wide end of a corn husk, spoon 2 slightly rounded Tbs. dough and pat with wet fingers into a 4x3-inch rectangle so that one of the long sides of the dough is at a long edge of the husk. Spoon 1 to 2 Tbs. desired filling down the center of dough. Fold long edge of husk over filling so it brings edges of masa together, covering filling. Overlap long ends of husk; roll around outside of filled dough. Fold narrow end of tamale up; secure with strips of corn husk. Place, folded-side down, on a platter until all are assembled.

To steam tamales, add a steamer basket to an 8-qt. pot. Add water to just below the basket. Stand tamales upright in steamer basket. Don't pack too tightly, but fill the space. Bring water to a boil. Reduce heat to medium-low. Cover; steam 40 minutes or until dough easily pulls away from corn husks and is spongy and cooked through. Remove tamales from steamer and cool slightly before serving.