In a large bowl, generously cover the corn husks with hot water. Let soften for 4 hours or overnight. Drain. Break one or two leaves into long strands that you can use to tie up the tamales.
Dough
In a food processor, combine the flour, baking powder and salt. Add the butter and pulse for a few seconds at a time until the mixture has a sandy texture. Add the broth and mix until the dough comes together in a ball. Set aside.
Filling
In a non-stick skillet over medium-high heat, soften the onion, chili pepper and garlic in the butter. Add the meat and cook, breaking the meat up with a wooden spoon, until nicely browned. Add the tomato paste and chili powder. Season with salt and pepper. Cook for another 2 minutes while stirring. Pour in the broth and mix to combine. Remove from the heat and let cool. Adjust the seasoning.
Assembly
For each tamale, place a corn husk on a work surface with the wider part towards the top. With your hands, shape about ¼ cup (60 ml) of the dough into a 5-inch (12 cm) square and place at the top of the corn husk. Place about 2 tbsp (30 ml) of the meat mixture at the centre of the dough. Fold up the dough to seal in the filling. Fold the point of the corn husk up to completely seal in the dough. Tie up with a strand of corn husk. With your fingertip, push the dough to cover any filling, as needed. Repeat with the remaining ingredients.
Place the tamales, with the open sides facing up, in a bamboo or metal steamer placed over a pot of boiling water. Cover and steam for 45 to 55 minutes or until the dough easily detaches from the corn husks.
Remove the corn husks from the tamales before eating. Top with salsa and sour cream, to taste. Delicious served with tomato rice.
Chef’s tip: This recipe is great for using up any leftover shredded chicken, pork or beef. Simply add the cooked meat to the browned vegetables and deglaze with the broth. This recipe doubles or triples very easily.