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1
Start the dried corn husks soaking in a sink full of warm water about 15 minutes before you begin so they can soften (put a lid or plate over the husks to keep them submerged).
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2
In a small bowl, mix together the masa harina, baking powder, and salt.
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3
Set aside.
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4
Using a handheld beater or a stand mixer fitted with the paddle attachment, cream the shortening until it is light and fluffy, about 1 minute.
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5
Add the masa to the shortening, alternating with the broth, until a light, nonsticky dough is formed.
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6
Use only as much broth as needed.
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7
Continue beating for 1 minute more.
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8
To shape the tamales, pat a large corn husk dry and lay it out with the tapered end facing you.
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9
Scoop out a 2-inch round ball of masa, and spread it into a 4-inch square in the middle of the husk about 3/4 of an inch down from the top of the husk.
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10
Spread 1 1/2 tablespoons of refried beans down the center of the masa dough.
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11
Pick up the sides of the corn husk and fold them in, closing up the refried beans in masa.
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12
Fold up the tapered section of the husk to form the sealed bottom of the tamale (the top remains open).
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13
Tie up the tamale loosely using kitchen twine or a strip of corn husk.
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14
Set all the tamales upright on their folded bottoms in a large steamer basket with a bit of room between them for the steam to circulate.
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15
Steam over boiling water for 40 to 45 minutes, until the tamale dough pulls away easily from the corn husk.
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16
Serve tamales with salsa for dipping.
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17
Tamales refrigerate and freeze well.
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18
Reheat by steaming them for a few minutes or popping them in the microwave.
