Seafood Tamales with Veracruz Sauce

**Prepare the Masa:** In a large bowl, combine the masa harina, baking powder, and salt. Add the softened lard (or shortening) and mix with your hands until well combined. Gradually add the warm chicken broth, mixing until a smooth dough forms. The dough should be soft and slightly moist, but not sticky. Cover and set aside for at least 30 minutes.

**Make the Veracruz Sauce:** Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the canned tomatoes, white wine oregano, bay leaf, green olives, capers, and pickled jalapenos (if using). Bring to a simmer and cook for 20 minutes, stirring occasionally, until the sauce has thickened slightly.

**Simmer the Seafood:** Add the shrimp, scallops, and fish to the Veracruz sauce. Cook until the seafood is cooked through, about 5-7 minutes. Season with salt, pepper, and sugar (if using) to taste. Remove the bay leaf.

**Assemble the Tamales:** Take a soaked corn husk and pat it dry. Spread about 1/4 cup of the masa dough evenly over the husk, leaving a border on the sides. Spoon about 2-3 tablespoons of the seafood mixture onto the center of the masa. Fold the sides of the husk over the filling, and then fold up the bottom. Secure with a small strip of corn husk if needed.

**Steam the Tamales:** Place the tamales upright in a steamer basket set in a large pot filled with water (the water level should be below the steamer basket). Bring the water to a boil, then reduce the heat to medium-low. Cover and steam for 1 hour to 1 hour and 15 minutes, or until the masa is firm and pulls away easily from the husk. Replenish the water in the pot as needed.

**Serve:** Let the tamales rest for a few minutes before serving. Serve hot, unwrapped from the corn husks.