Tamales de Rajas con Queso

Ingredients

• 1 1/2 cups lard
• 2 tsp salt
• 5 tsp baking powder
• 6 cups masa (Maseca for Tamales)
• 4 cups chicken broth
• 2 cups water
• Monterrey Jack cheese (or Oaxaca cheese)
• canned jalapenos (or fresh jalapenos)

Instructions

1. Beat 1 1/2 cups of lard for 3 to 5 minutes until fluffy.
2. Add 2 tsp salt and 5 tsp baking powder, and beat for about 1 minute.
3. Add 1 cup of masa and 1 cup of warm chicken broth, repeating until all broth is used.
4. Add water, mixing until a total of 6 to 7 cups of liquid is combined with 6 cups of masa.
5. Mix on medium speed for about 15 minutes until masa is well hydrated.
6. Soak husks overnight or for a few hours, then pat dry.
7. Spread masa on the softened husks, add cheese and jalapenos, then fold the tamales.
8. Place tamales standing up in a steamer with a layer of husk at the bottom.
9. Cover with another layer of husk and a wet kitchen towel.
10. Cook on low-medium heat for 45 minutes.
11. Tamales are ready when they slip off the husk.