In a mixing cup, add the broth and red sauce and combine.
In the bowl of a stand mixer fitted with a paddle attachment, add the shortening, salt, and baking powder.
Mix on medium/low power until it's light and fluffy. About 8 to 10 minutes. Scrape down the sides of the bowl with a spatula to mix the ingredients on the sides.
Alternate wet and dry ingredients: With the mixer still running, add some of the masa (the size of a tennis ball) and mix. Then add some of the sauce and mix.
Repeat until all the masa and sauce are fully incorporated and have a smooth & silky batter.
To test when the masa is ready, add a dollop of it in a glass with cold water: if it floats, then it's ready.Note: What if the masa doesn't float? Just continue kneading the masa for a few more minutes. This will make it more fluffy and eventually will float.
To Assemble The Tamales
Get all of your ingredients lined up and ready for assembly.
Scoop about a ¼ cup masa into one large or two overlapping smaller husks and smear it with a small spatula or back of a spoon.
Add about 2 to 3 tablespoons of shredded meat, 1 potato slice & olives (optional).
Fold one side of the husk to enclose then the other side on top of it.
Tie the tamales: Fold up the bottom to the top (the narrow end), leaving the top open. Then tie with a string made from the husk.