Wash your hands. In a large pot, add the 4.4 lbs masa harina. Add 1 cup of water and mix by hand (it’s faster this way). Add the lard or oil, depending on your preference, and salt to taste. Mix until the dough is soft and a bit loose—if it’s too thick, add a little more water.

Once the chicken is cooked, use the broth to cook the red chile peppers. Blend the cooked chiles with garlic, cumin, and chicken bouillon cubes.

To assemble, place a banana leaf on your work surface. Spread some prepared masa on the leaf, then add the chilpan filling on top. Wrap up the tamale. Repeat with the rest, then steam for 1 hour.

Enjoy your delicious tamales!