A fusion twist using Spanish smoked paprika and dry-cured chorizo inside a fluffy corn base.
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Soak the dried corn husks in a large bowl of hot water for at least 1 hour until soft and pliable.
In a large bowl, beat the lard with a hand mixer until light and fluffy, about 3 minutes.
In a separate bowl, whisk together the masa harina, baking powder, salt, garlic powder, and smoked paprika.
Gradually add the dry masa mixture and the chicken broth to the lard, beating until a soft, spreadable dough forms.
Sauté the diced chorizo in a pan over medium heat for 5 minutes until the oils are released, then stir in the roasted red peppers.
Lay a corn husk flat, spread 3 tablespoons of masa dough in the center, and place a spoonful of the chorizo mixture in the middle.
Fold the sides of the husk over the filling, then fold the bottom up; tie with a strip of husk if necessary to secure.
Steam the tamales upright in a steamer basket for 60 to 75 minutes until the masa easily pulls away from the husk.
