Masa

In a medium bowl mix the salt with the masa harina and set aside.

In the bowl of a stand mixer, beat the 2/3 cup solid shortening until it's light and fluffy.

Alternate adding a little of the masa flour and a little broth, mixing well in between additions of each. Do this until all the masa and the broth are incorporated.

Slowly stream in the melted shortening and beat until the mixture resembles a thick cornbread-like batter.

Tamales

Fill a steamer pot with 2 inches of water and set the steamer basket inside.

Take one husk and peel off thin strips to use as ties.

Take one husk and lightly blot the water from the inside of the husk. You want the inside relatively dry so the masa will stick to it and stay where you spread it.

Using a silicone spatula, scoop about 2-3 tablespoons of masa and spread it along the inside of the husk. The masa is pliable and forgiving so you can use wetted fingers to help shape it if you need to.

Spoon about one tablespoon of filling into the center.

Fold up the bottom to get the masa to cover the tip, you can use wet fingers to help get it to come off the husk and stay on top of the filling.

Then, fold over each side.

Fold the bottom up and over the seam and tie with a strip of husk.

Pinch the top closed and stand upright in the steamer basket. Repeat this until you have used all your filling.

Don't crowd them too tightly in the steamer basket, working in batches if you have to.

Get your water boiling before placing the tamales in the pot. Slide the steamer basket in, cover the tamales with a few dry husks to insulate them further, cover with the lid and let steam for an hour and 40 minutes.

Check for doneness by pulling one out with kitchen tongs and gently pulling back the top of the husk. If the husk comes cleanly away from the masa, they're ready.