When it comes to the masa dough, the ratio of masa harina, lard and broth is very important for the lightest and most tender tamales. Whipping the lard first with of touch of baking powder also helps lighten the dough, rather than compressing the dough when it’s mixed by hand. We opted for dried chiles in this recipe instead of fresh because of their deep, earthy flavor. They still pack a punch (in both flavor and heat), but with a milder, raisin-like quality. While they’re the same chile, they also have different names depending on if they’re fresh or dried. For example, the ancho is actually a poblano, the pasilla is a chilaca, and the guajillo is a mirasol.