Mexican Tamales in Corn Husks, Steamed

First, soak the corn husks in hot water for at least 30 minutes until pliable. Meanwhile, cook the chicken thighs in salted water or broth until tender, then shred them into small pieces. Deseed and devein the dried chiles, then soak them in hot water for 20-30 minutes until softened. Blend the soaked chiles with garlic, onion, cumin, and oregano, using a little soaking water or broth, until a smooth sauce forms. Sauté the sauce in a pan with a little oil for 5-7 minutes, then stir in the shredded chicken and cook for another 5 minutes. Season with salt to taste.

In a large bowl, cream the lard (or vegetable shortening) with an electric mixer or by hand for 5-7 minutes until light and fluffy. In another bowl, combine the masa harina, baking powder, and salt. Gradually add the dry ingredients to the creamed fat, alternating with the chicken broth, mixing continuously until you get a soft but not sticky dough. The dough consistency should be like a thick pancake batter. Add more broth or masa harina if needed.

Take a soaked corn husk and spread about 2 tablespoons of masa dough thinly over the wider end of the husk, leaving a small border free on the edges. Place 1-2 tablespoons of chicken filling in the center of the masa. Fold the longer sides of the husk over the filling, then fold up the bottom, narrower end. Leave the top, wider end open. Repeat this process for all tamales.

Place a steamer basket in a large pot and pour in enough water so it doesn't touch the bottom of the basket. Arrange the tamales vertically in the steamer basket, with their open ends facing up. Cover the pot and steam the tamales over medium heat for 1.5-2 hours, or until the masa easily pulls away from the corn husk. Let them rest for 10-15 minutes before serving. Serve hot, perhaps with a dollop of sour cream or salsa.