Red Chicken Tamales

Begin by submerging corn husks in boiling water, allowing them to soften for several hours. Remove the husks from the water and lay them flat on a work surface, covering them with a damp cloth to maintain their moisture.

Next, place boneless chicken in a large pot and sprinkle it with salt. Cover the chicken with water and bring the mixture to a boil over high heat, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is fully cooked. Remove the chicken from the water and shred it using two forks.

Heat a griddle over medium heat and toast dried mulato and ancho chiles until they emit a fragrant aroma, taking about 3-5 minutes. Place the toasted chiles in a bowl and cover them with boiling water, allowing them to become soft and pliable after about 25 minutes. Combine the soaked chiles with minced garlic, ground cumin seeds, and half a cup of the soaking water in a blender. Blend the mixture until it forms a thick, smooth sauce, adding more water as needed.

In a separate pan, heat 1 tablespoon of lard over medium heat and add the sauce. Cook for 3-5 minutes, stirring constantly, until the sauce thickens. Add the shredded chicken to the pan and cook for another 5 minutes, until the flavors are combined and the chicken is heated through.

Meanwhile, melt 1 tablespoon of lard in a large bowl using an electric mixer. Add the masa harina, chicken broth, baking powder, and 1 1/2 teaspoons of salt to the bowl. Mix until all the ingredients are well combined and the dough is smooth.

Test the readiness of the masa by dropping a small ball into a glass of cold water. If it floats, the masa is ready; if not, continue working the dough until it reaches the desired consistency.

Choose a wide corn husk and spread about 2 tablespoons of the masa mixture onto it, leaving space at the bottom for filling. Add a tablespoon of the chicken filling in the center of the masa mixture and fold the sides of the husk over each other. Fold the bottom of the husk over the seam, creating a seal. Repeat with the remaining corn husks.

Place a steamer insert into a saucepan and fill it with water, leaving about an inch at the top. Bring the water to a boil and add the tamales with the open side up. Cook until the filling is heated through and separates from the husk, about 1 hour. Let the tamales rest for 15 minutes before serving.