Spicy Tuna Tamales with Sriracha Mayo

Prepare the Masa: In a large bowl, whisk together masa harina, baking powder, and salt. In a separate bowl, beat the softened lard or vegetable shortening until light and fluffy. Gradually add the dry ingredients to the shortening, alternating with the warm chicken broth or water, until a smooth, slightly thick dough forms. The consistency should be similar to thick frosting.

Make the Spicy Tuna Filling: In a medium bowl, combine the drained tuna, sriracha sauce, mayonnaise (from the sriracha mayo measurement), lime juice, and chopped green onion. Mix well. Add soy sauce to adjust the flavor.

Assemble the Tamales: Drain the soaked corn husks. Take one corn husk and spread a thin layer (about 2-3 tablespoons) of masa dough onto the husk, leaving about 1 inch of space on the sides and bottom. Spoon about 2 tablespoons of the spicy tuna filling in the center of the masa. Fold the sides of the husk over the filling, then fold up the bottom of the husk to create a sealed packet. Repeat with the remaining husks, masa, and filling.

Steam the Tamales: Place the tamales upright in a steamer basket set over a pot of boiling water. Make sure the tamales are packed snugly to help them stand up. Cover the pot and steam for about 45 minutes to 1 hour, or until the masa is firm and pulls away easily from the husk. Check the water level periodically and add more if needed.

Prepare the Sriracha Mayo: In a small bowl, combine the remaining mayonnaise with sriracha sauce. Adjust the amount of sriracha to your desired level of spiciness.

Serve: Let the tamales cool slightly before unwrapping. Serve warm with a generous dollop of sriracha mayo on top.