• Start by soaking the corn husks in lukewarm water so that they get softer. Once soft, strain the water and set the husks aside.
• Fill the bottom part of the steamer with water and a little bit of salt, making sure that it doesn't reach the space where the tamales will be placed. 

Masa

• Add all of the dry ingredients, including the lard, to a large bowl and mix well.
  
• Start adding the chicken broth a little at a time while stirring until a soft, malleable dough is formed
  

Filling

• Sautee the onion and chicken with the spices and olive oil, set aside. 
  
• Add the carrots to boiling water for 5 minutes.
• Add the potatoes and let everything boil together for an additional 10 minutes. The potatoes and carrots should still be pretty firm. 
• Transfer the carrots and potatoes to a frying pan and cook with salt and pepper over medium heat for a couple of minutes. Set aside, 
  

Guajillo Salsa

• Combine all of the ingredients in a blender and blend well. If it is still a little bit thick, strain the mixture and only use the strained liquid. 

Making and cooking the Tamales

• Take two of the corn husks and overlap one on top of the other, leaving the end separated (see image)
  
• Add 1/4 cup of the maza on top of the husks, then top with the chicken filling, the vegetables, and guajillo salsa. 
• Fold over like a gift, putting the seam down. 
• Add to the steamer, and cook for 1 - 1.5 hours.