Dissolve the chicken bouillon powder in the water, which should also be at room temperature. You can use the broth from cooking chicken or meat; the important thing is that it’s well-seasoned to give flavor to the dough. It should be warm.

Add the masa harina to the lard along with the baking powder. While mixing, gradually add the water or broth. Beat for about 15 minutes until everything is well incorporated. To test if the dough is ready, drop a small ball of dough into a glass of water; if it floats, it’s ready.

On a hydrated and dried corn husk (not soaking wet), place a generous spoonful of dough and spread it out to the sides. Add your desired filling in the center, then fold the sides over to enclose the filling and fold the bottom tip up.

Place the tamales upright in a steamer with the folded ends down. Steam for 45 minutes over medium heat without opening the lid. Once cooked, turn off the heat and let them rest for 10 minutes before serving.

Enjoy!