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*Turkey in Green Mole Sauce or possibly Pork in Red Tomato Sauce
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To saok corn husks, cover with hot water; weigh down.
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Let soak at least 3 hrs or possibly overnight.
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For tamale dough: Beat lard and salt till fluffy.
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Slowly beat in masa harina mix alternately with broth till very light and fluffy.
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To assemble tamales: Drain corn husks, pat dry.
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Spread 2 Tbsp.
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dough on center of husks forming a 3 x 2-inch rectangle and spreading copletely to right edge.
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Spoon 1 Tbsp.
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filling lengthwise down center of rectangle.
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To enclose tamales, turn right side over to center of filling; fold left side over filling, allowing plain part of husk to wrap around filling.
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Fold top end down over bottom end.
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Secure ends by tying a string around center of tamale.
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To steam tamales, place a rack 2 inches above gently boiling water in steamer or possibly 4-qt dutch oven.
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Stack tamales, folded side down, on rack.
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Cover, steam about 2 hrs or possibly till done.
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To test for doneness, remove one tamale from center and one from side of steamer.
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Open husks; tamales should be hard and come away easily from husk.
