Tamales with red chile pork filling

Beat about 1 1/3 cups fresh rendered lard with 2 teaspoons salt and 1 1/2 teaspoons baking powder until light and fluffy.

Add about a third of the masa para tamales and about half a cup of broth; beat until light and fluffy.

Add the remaining masa and more broth in two more additions, beating to a light cake-batter consistency.

Float a little of the batter in cold water; if it floats, enough air has been beaten in.

Whisk 1/3 cup chili powder and about 1 teaspoon salt into 3 cups water until no lumps remain; add the pork and turn on the heat.

Simmer until the pork is fall-apart tender and break it up with a fork; whisk a little masa with water, strain it in and whisk until it returns to a boil and thickens.

Rehydrate the corn husks under hot running water and keep them submerged under an upturned plate.

Steam the filled tamales standing up over simmering water in a steamer, covered.