For wrappers, soak corn husks in warm water several hours or overnight to soften. Pat with paper towels to remove excess moisture. (Or, cut foil or parchment into 8 x 6-inch rectangles).
For tamale dough, in a large mixing bowl stir together tortilla flour, chili powder and water or chicken broth. Cover and let stand 20 minutes.
In a large mixer bowl beat together shortening or lard and salt until fluffy. Beat in flour mixture until well combined.
Spoon a scan 1/4 cup dough onto each tamale wrapper. Spread dough into a 5x4-inch rectangle, spreading 1 long side of the dough to the edge of the wrapper and leaving equal spaces at both ends.
Spoon an scant 1 tablespoon Red Chili Sauce lengthwise down the center of dough, bringing sauce out to both ends. Top with 1 tablespoon chicken/beef/pork.
Fold long edge of wrapper over filing so it overlaps dough about 1/2 inch, then continue rolling up wrapper jelly-roll style. Tie ends securely with pieces of corn husk or string. Or, for foil, fold ends under to seal.
Place tamales on a steamer basket in an electric skillet. Add water to just below the basket level, then bring to boiling. Cover and steam tamales at medium heat 35 to 40 minutes or until tamales pull away from wrappers. (Add more water as necessary).
Unwrap tamales and serve immediately.