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Special wedding tamales prepared for the celebration feast are a cherished tradition. This protein-rich, family dish is a fresh, lovingly prepared centerpiece of Mexican wedding customs.
Soak corn husks in hot water for 30 minutes, keeping them submerged under a plate until pliable.
In a large bowl, beat vegetable shortening with a mixer until light and airy; gradually mix in masa harina, alternating with chicken broth, until a soft, spreadable dough forms.
Season the dough by adding kosher salt and mixing well; combine shredded pork with ancho chili powder, cumin, garlic powder, and oregano in a separate bowl.
Lay a soaked corn husk flat, spread about 1/4 cup dough on the wide end, place two tablespoons of seasoned pork filling in the center, then fold the sides and the bottom upward to seal.
Stand assembled tamales upright in a large steamer, cover with a damp towel, and steam over simmering water for 2 to 2.5 hours, checking water level often and adding more if needed.
Test doneness by removing a tamale: if the husk peels away cleanly from the dough, they are ready; let rest for 10 minutes before serving.
