Masa for Tamales with Red Chile Sauce

First, prepare the red chile sauce:

1. Cut off chile stems (no need to remove seeds; they’ll be strained out later).
2. Put chiles in a large saucepan. Add water to cover and bring to a boil.
3. Reduce heat and simmer chiles uncovered until they’re softened but not falling apart, about 10 minutes.
4. Transfer chiles with a slotted spoon to a bowl and set aside. Discard cooking liquid.
5. Add soaked chiles, 1 1/2 cups broth or water, garlic, coriander, allspice, and salt to a blender.
6. Blend until smooth.
7. Run sauce through a fine strainer into a bowl. Discard contents of strainer. You’ll have about 1 1/2 cups chile sauce.

Next, prepare the masa:

1. Place lard in a bowl of a large stand mixer (preferably at least 5 qt.) fitted with the paddle attachment.
2. Beat on high speed until lard looks light and silky and resembles whipped marshmallows, about 15 minutes, scraping inside of bowl occasionally.
3. Add masa harina, the remaining salt, and baking powder and blend on low speed until mixture resembles wet sand.
4. Slowly add broth and the prepared red chile sauce, scraping sides of bowl to mix well.
5. Continue mixing on low speed until masa is fluffy and spreadable, 15-20 minutes.