Wash the guavas, cut them, and cook them with a cinnamon stick.

Blend and strain the guavas.

In a bowl, combine the lard, sugar, food coloring, and baking powder. Beat for 20 minutes (I did it by hand and stop when the mixture changes color and looks fluffy... that's what my grandma said, and I follow her instructions).

Add the masa harina and the guava 'purée' we prepared, and start mixing again.

Drain the husks that are now pliable, and start filling them with the mixture.

Once all the tamales are made, arrange them in a steamer.

Place any remaining soaked husks over the tamales, cover with a plastic bag (to retain heat better), and finally, the lid.

Cook them on the stove or over a charcoal brazier (but let's be mindful of the environment) for about an hour and a quarter. Add water to the steamer up to the mark and make sure it doesn't evaporate, as our tamales could burn.