Spicy Chorizo and Egg Tamales with Salsa Verde

**Prepare the Masa:** In a large bowl, whisk together the masa harina, baking powder, and salt.

In a separate bowl, beat the vegetable shortening until light and fluffy. Gradually add the dry ingredients to the shortening, alternating with the warm chicken broth, until a soft, slightly sticky dough forms. Beat for 2-3 minutes until the dough is light and airy. The dough should be the consistency of thick cake batter.

**Make the Filling:** Cook the chorizo in a large skillet over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.

In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the skillet with the chorizo and scramble until cooked through. Remove from heat.

**Assemble the Tamales:** Lay a soaked corn husk flat on a work surface. Spread about 2-3 tablespoons of masa dough evenly over the husk, leaving about 1 inch of space at the bottom and sides.

Spoon about 2 tablespoons of the chorizo and egg mixture onto the center of the masa. Sprinkle with about 1 tablespoon of shredded Monterey Jack cheese.

Fold the sides of the husk over the filling, then fold up the bottom of the husk to create a sealed packet. If the husk is too small to fully close, use a small strip of another husk to tie it closed.

Repeat with the remaining husks, masa, filling, and cheese.

**Steam the Tamales:** Arrange the tamales upright in a steamer basket set inside a large pot. Add enough water to the pot to reach just below the steamer basket.

Bring the water to a boil, then reduce heat to medium-low, cover, and steam for 1 hour 15 minutes to 1 hour 30 minutes, or until the masa is firm and pulls away easily from the husk.

**Prepare the Salsa Verde:** While the tamales are steaming, make the salsa verde. Place the tomatillos and jalapeño in a saucepan and cover with water. Bring to a boil and cook until the tomatillos are soft and slightly changed color, about 5 minutes. Remove from the water and let cool.

In a blender or food processor, combine the cooked tomatillos, jalapeño, onion, garlic, cilantro, and lime juice. Blend until smooth. Season with salt to taste.

**Serve:** Carefully remove the tamales from the steamer basket. Let cool slightly before unwrapping. Serve warm with a generous spoonful of salsa verde.

Check for doneness: A done tamale should feel firm to the touch and the masa should easily separate from the husk. If the masa is still sticky or wet, continue steaming for another 15-20 minutes.