Basic Tamale Method

Directions

1. 1
   ["Soak cornhusks: Submerge in hot water, weighted down with a plate, until pliable, about 30 minutes. You'll have extra, but that's good; invariably some rip or are too ridged to fold properly.", "Make dough: Using a mixer with the whisk attachment, whip lard on low speed, then increase to high, until lard is as fluffy as frosting, about 5 minutes.", "Put masa harina in a large bowl, sift in baking powder, and whisk in salt. With mixer on low speed, beat one-third of masa mixture into lard until fully incorporated (scrape beater and bowl at least once), then beat in one-third more. With mixer still on low, drizzle in broth so it doesn't splatter, and beat 5 minutes to hydrate masa mixture (it will thicken).", "Beat in remaining one-third masa mixture, a spoonful at a time, until incorporated and dough is soft and fluffy without being sticky (you may not need all the masa mixture). Test dough by rolling a small ball of it over the back of your hand; if it rolls easily, without sticking, you've added enough.", "Cover dough with a damp kitchen towel and let rest for at least 10 minutes and up to 1 hour, or chill up to 2 days.", "Meanwhile, drain cornhusks and pat dry with a kitchen towel. If you won't be using them immediately, chill them in resealable plastic bags for up to 2 days.", "Put 4 upturned ramekins in a 10- to 12-qt. stockpot equipped with a tight-fitting lid and set a steamer basket on top (or use a tamalera; see \"Tamalada Shopping List