Start with 1 1/2 cups of NM Red Chile Sauce.
Cook a 3lb pork roast on the stove and "pull" the cooked meat.
Combine the sauce and meat. This is your tamale filling.
Combine 4 cups masa, 2 tsp baking powder, 1 tsp salt and 1 1/3 cup vegetable shortening. Mix it into a fine texture. Add 3 1/2 cups of broth and mix until very smooth.
Fill your tamales by pressing out some masa and adding filling.
Roll and tie into bundles.
Add your tamales to a steamer.
Cover with more husks and steam for about 1 1/2 hours or until the dough is firm.
