Ingredients:

• 2 cups masa harina (corn flour) 
• 1 1/2 cups chicken broth (or vegetable broth)
• 1/2 cup lard or vegetable shortening
• 1 tsp pure paprika
• 1 tsp dried oregano
• 1/4 cup fresh cilantro, chopped
• 2 cups cooked shredden chicken (or filling of choice)
• 20 dried corn husks (soaked in warm water for 30 minutes)
• Salt to taste

Instructions:

1. In a large bowl, mix masa harina, paprika, oregano, and salt.
2. In a separate bowl, beat lard until fluffy. Gradually add the masa mixture and chicken broth, mixing until a smooth dough forms.
3. Stir in the chopped cilantro.
4. Spread about 2 tbsp of masa dough onto the center of each soaked corn husk. Add a spoonful of shredded chicken (or other filling) on top.
5. Fold the sides of the corn husk over the filling, then fold the bottom up and tie if necessary.
6. Place tamales in a steamer and steam for 1 hour, or until the masa easily pulls away from the husk.