Instructions

For Corn Husks:

Soak dried corn husks in a bowl of hot water, use a molcajete to keep them submerged for at least 2 hours.

When ready to assemble tamales, drain water from corn husks.

For Red Chile Sauce:

In a large saucepan, place chiles and cover with water.

Boil until softened, about 10 minutes.

Drain, reserve the water.

Place the chiles, garlic cloves, ground cumin, plus 2 cups reserved water into a blender.

Blend until smooth.

Heat lard in a saucepan over medium-high heat, add chile sauce, reduce heat to low and cook over low heat for 10 minutes, stirring occasionally.

Remove from heat, reserve chile sauce for masa.

For Masa:

Mix masa, salt, baking powder, lard and broth until the batter is light and fluffy. Add additional broth if needed.

Add red chile sauce, mix well.

To Assemble Tamales:

Using a spoon, spread masa over corn husk.

Add refried beans, about 1 spoon-full, fold and add to steamer filled with 2-3 inches of water.

Cover, bring to a boil.

Reduce heat, simmer for 2-2 1/2 hours, adding additional water if necessary.

Tamales are ready when they easily remove from the husk.

Allow tamales to stand for 10-15 minutes, serve warm.