Instructions: Take about 16 corn husks from the bag and soak the husks in warm water until soft, then separate.

Prepare masa (dough): Combine masa harina, baking powder and salt. Add meat broth, and knead well with your hands to form dough.

In separate bowl, beat the lard or shortening until light and fluffy. Add dough, 1/2 cup at a time, to the lard, and mix until thoroughly combined.

Prepare meat mixture: Combine chicken, ground chile, salt and garlic powder.

Prepare tamales: Hold a corn husk - with the broad side facing you - cupped in one hand. Spread 1/4 cup of masa evenly over husks, then put 1 to 2 tablespoons of meat mixture (about 1/16 of the mixture for each) on top of the masa, leaving about 1 inch of husk on the right and left and about 3 inches on top without dough. Use the broad part of your thumb to press the masa smoothly in place. Fold the sides of each corn husk to center.

There are several ways to secure the tamale for steaming: Fold the ends of the husks over at the top and bottom, toward the center. You may tie the package with a thin piece of corn husk. Or you can tie the ends of the tamale with thin pieces of corn husk.

When all the masa is used up, place tamales upright in a steamer, Dutch oven or other large pan with a rack. Pour boiling water into pan to just under rack level. Cover.

Keep the water simmering over low heat and cook 40 to 60 minutes, checking every 20 minutes, until the dough comes away from the husks.

Discard husks and eat.

Note: Masa harina is a corn flour traditionally used for making tamales or corn tortillas. It can be found with other flours or in the Mexican section of supermarkets. Corn husks, traditionally used to cook tamales, also can be found there.

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