Mix the tamale flour with the baking powder and salt. While mixing, gradually add the broth and melted lard until the dough has the consistency of tortilla dough, about 10 minutes on high speed.

Grease the ring mold with lard and dust it with a little all-purpose flour so the dough doesn’t stick.

Add half the dough to the mold. Make a small well in the center and add the meat filling. Cover the edges and top with the rest of the dough, but don’t press down so the filling stays inside.

Cover the mold with aluminum foil, or use the lid if it has one.

For the Instant Pot: Add 1 cup of water, place the rack inside, and set the mold on top. Close the lid and select Pressure Cook for 40 minutes. For a stovetop pressure cooker: Place the mold in a water bath over medium heat for about 60 minutes. For stovetop cooking: Place the mold in a water bath in a tall pot over medium heat for about 1 1/2 hours, checking occasionally to add more water if needed.

Let it rest for ten minutes before releasing the steam. Enjoy!