Soak corn husks in warm to hot water for about an hour

Dry off husks and stack them with the smooth side up

Mix masa, chicken broth, liquified coconut oil, baking powder and salt. It should be the consistency of thick peanut butter.

Using a knife or spoon, spread masa mixture onto the top half of one husk.

Add meat in a row to center of masa on husk along with sauce if desired. Use appropriately 3 Tablespoons of meat. Fold husks in to cover meat then fold bottom up to close at bottom.

Continue with each husk until all are filled. If using both chicken and pork, tie a piece of husk around one type of meat as a marker. (Shown in the photo)

Add tamales to a large steamer and bring water to a boil. Reduce to low or simmer to steam for about an hour.

If tamales easily release from the husk, they are ready to serve.

Enjoy with rice, fresh vegetables and extra red and green sauce.