Tamales Rojos

Method

1. 1

   Soak the corn husks in hot water until soft and pliable, at least 30 minutes, weighing them down so they stay submerged.

2. 2

   Poach the chicken until cooked through, about 20 minutes, then shred it. Meanwhile toast and soak the chilies, then blend them with the garlic, cumin and a splash of poaching liquid into a smooth red sauce.

3. 3

   Simmer the shredded chicken in the red sauce for 10 minutes and season — the filling should be juicy but not soupy.

4. 4

   Beat the lard until fluffy, then work in the masa harina, baking powder, salt and warm stock to a light, spreadable dough.

   💡 The float test never lies: a pinch of masa should bob in a glass of water. If it sinks, keep beating.

5. 5

   Spread a thick layer of masa on the smooth side of each husk, spoon filling down the center, fold the sides over and turn up the tail.

   💡 Leave the top open and don't overfill — tamales swell as they steam.

6. 6

   Stand the tamales open-end up in a steamer over simmering water, cover with spare husks and a lid, and steam for about 75 minutes.

7. 7

   They are done when the husk peels away cleanly. Rest 10 minutes before serving — they firm as they cool slightly.