Homemade Tamales

the corn husks in a bowl of hot water for 30 to 45 minutes.

In a bowl of a stand mixer with a paddle attachment, whisk masa harina flour, salt, and baking powder well. Add the broth and melted coconut oil. Whisk until light and fluffy. If the dough feels dry or crumbly, add a little more broth or water, just a little at a time, until the dough is soft and pliable, like peanut butter. Chill until ready to use. Tip: If you have time, let the tamale dough rest for 30-90 minutes in the fridge, then re-whip.

grated cheese and drained chilies.

Place a soaked corn husk on the counter, rough side down, pat the inside dry with a towel, spread 1/4 cup masa dough using a spoon, and pat into a 5 x 5 square, 3/4 inch away from the straight-sided edge (and 1-2 inches away from the pointy end). Place 2-3 tablespoons of filling in the middle, and roll the cornhusk from side to side, with the idea of joining the outer edges of the masa dough so it completely encloses the filling. Roll it up, fold the pointed end towards the seam, and place it on the counter, seam side down. Repeat with all.

Place a steamer basket in the bottom of a large pot with water underneath. Add the tamales upright with the folded end down (open side up). Bring water to a boil, cover tightly, and steam at a gentle simmer (med-low heat) for 55-60 minutes. You may need to check the water level halfway through. Let them rest for 15 minutes.

Open the corn husks and top with fresh tomato salsa, a dollop of sour cream, avocado, cilantro, and hot sauce.