Tamales de Rajas con Queso

Nutrition per serving

Ingredients

• 1 1/2 cups lard
• 2 tsp salt
• 5 tsp baking powder
• 6 cups masa, using Maseca for Tamales
• 4 cups chicken broth, warm
• 2 cups of water, add more if needed
• Monterrey Jack cheese, for filling
• canned jalapenos, for filling

Instructions

1. Beat 1 1/2 cups of lard for 3 to 5 minutes until fluffy.
2. Add 2 teaspoons of salt and 5 teaspoons of 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 1 cup of water for the last cup of masa, mixing for about 15 minutes.
5. Test the masa by placing a small piece in water; it should float.
6. Soak husks overnight or for a few hours, then pat dry.
7. Spread masa on the soft side of the husk, add Monterrey Jack cheese and jalapenos, then fold the tamale.
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.