Slice-and-Serve Tamales

In a bowl mix lard and chicken broth with a hand mixer. Fold in masa harina, baking powder, and salt. If too dry, add more chicken broth. Grease a bundt pan and set both aside.

In a pan, cook onions, garlic, oregano, salt and pepper until the onions are translucent. Add the shredded chicken. In the budnt pan, spread a thin layer of masa then make a well in the center and add green salsa and 1/2 the shredded chicken. Add another layer of masa, make a new well, and add red salsa and remaining chicken mix. Cover in masa so that all the salsa covered. Cover the top of the pan with pre-soaked corn husks and tie them in place with kitchen twine. Place the budnt pan in a high-sided pan, adding water about 1/2 way up the pan. Cover with a lid and steam for 1 1/2 hours adding more water as needed.

Once cooked, remove from pan. Fill the hole with the two salsas and cover the top with sour cream, fresh cheese, and cilantro. Slice and serve.