In a large tub, mix the masa with the lard, salt, baking powder, and 4 1/4 cups broth (about 1 liter) until you have a softer, workable dough.

You can use the dough as is, or cook it. To cook it: In a large pot, heat the remaining broth, and once it comes to a boil, add the dough and stir until it is evenly cooked.

Once the dough is cooked, spread a large spoonful onto a pre-soaked corn husk, then add your preferred filling. Instructions for each filling are explained below.

For the Pork (used in the green and red sauce tamales): Boil the pork in a pressure cooker for 30 minutes in 12 3/4 cups water (about 3 liters) with garlic, onion, salt, and bay leaf. Once cooked, shred the meat and divide it into two portions for the different sauces.

For the Mole: Cook the chicken breast and bones (such as feet, back, or hips) with onion, garlic, and salt. Once cooked, shred the chicken and set aside. In a skillet, dilute the mole paste with the chicken broth, add the shredded chicken, and season to taste (you may not need extra seasoning).

Green Sauce: Boil the tomatillos and chiles, then blend with garlic, onion, cumin, and salt to taste. Sauté onion in a skillet, pour in the sauce, and add a little chicken broth. Once it comes to a boil, check the seasoning, add your portion of shredded pork so it absorbs the flavor, and set aside.

Red Sauce: Boil the tomatoes and chiles, then blend with all the spices, salt, garlic, and a piece of onion. Sauté onion, pour in the sauce, and once it comes to a boil, add the shredded pork. Let it simmer, check the seasoning, and set aside.

Tip: You can divide your dough into three parts and mix each with a different sauce to match the filling. For example, with mole, this way the whole tamal will have more flavor, not just the center. Do the same with the other sauces.

Now, take a corn husk, spread out the dough, add your chosen sauce and filling in the center, wrap the filling, close the husk, and make sure the filling doesn't spill out. Keep forming your tamales to place in the steamer.

Mole Tamal

Green Sauce

Red Sauce