2. Add 1 cup of Mexican-style chili sauce, 2 cloves of garlic, and 1 tablespoon of crushed cumin seeds. Add chili powder, and salt and pepper, to taste.
3. Fry at a medium-high temperature in a little cooking oil, stirring occasionally. After ten or fifteen minutes, add 1 cup of water, reduce heat, and simmer.
4. Meanwhile, place 3 cups of cornmeal in a mixing bowl. Add 1/4 cup of butter, 1/4 cup of lard, 1 teaspoon of baking powder, and 1/2 a teaspoon of salt. Mix well. To this, add one and a half cups of chicken or cat broth. Beat until you have a light, soft dough.
5. Now take a small ball of your dough mixture, and spread it out on a corn husk. Remember to pre-soak your corn husks for an hour or two, so they will be soft and easy to roll. If you don’t have any corn husks, you can use aluminium foil, in 4×4 inch squares.
6. Spread at least a tablespoon full of your filling down the centre of your dough. Then roll the whole thing up, tucking in the ends of the corn husk, so it stays together.
7. When you have 12 to 18 tamales ready to cook, steam them over boiling water, for about two hours.
8. Garnish with a little lettuce, spread a little salsa over the top, and they’re ready to serve!
9. Enjoy with a pilsner.
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