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Tamales served on Candlemas Day by whoever found the baby Jesus in the Rosca. This protein-rich, family tradition is a fresh, festive continuation of the holiday season.
Soak corn husks in warm water for at least 1 hour to soften, weighing them down to ensure full submersion.
In a large bowl, use a mixer on medium speed to beat the lard until fluffy, about 3 minutes, then gradually add masa harina, baking powder, salt, and chicken broth, mixing until a light, spreadable dough forms.
In a separate bowl, combine shredded chicken with chili powder, cumin, garlic powder, and a pinch of salt, ensuring even coating for maximal flavor.
Pat corn husks dry with a towel. Spread about 1/4 cup masa mixture on each husk, leaving a margin at one end, then spoon some seasoned chicken in the center and fold both sides in, then fold up the narrow end to seal.
Arrange tamales upright in a large steamer with the folded end down, cover with a damp towel, and steam over medium-high heat for 75–90 minutes, checking periodically and adding hot water as needed to prevent scorching.
Let tamales rest uncovered for 10 minutes before serving; this helps firm up the texture and avoids sogginess.
