Soak the corn husks in warm water for at least an hour to soften them.

In a large mixing bowl, combine masa harina, baking powder, and salt. Mix well.

In another bowl, beat the vegetable shortening with an electric mixer until fluffy, about 2-3 minutes.

Gradually add the masa harina mixture to the shortening while alternating with chicken broth. Mix until the dough is smooth and easily forms a ball.

Take a soaked corn husk and lay it flat. Spread about ¼ cup of the masa dough onto the husk, leaving about 1 inch at the bottom and 2 inches on the sides.

Add 2 tablespoons of shredded chicken and 1 tablespoon of red chili sauce in the center of the masa.

Fold the sides of the husk over the filling, then fold the bottom up to enclose the filling completely, forming a pocket. Repeat this process for all husks.

Place a steaming rack in a large pot and fill the pot with water until it is just below the rack. Arrange the tamales upright in the pot.

Cover the tamales with a damp cloth and steam over medium heat for about 90 minutes. Check occasionally to ensure the water doesn’t evaporate completely. Add more water as needed.

Tamales are done when the masa easily separates from the husk. Allow them to cool for a few minutes before serving.