Green Chile and Cheese Tamales

Make the Masa Dough

• In the bowl of a stand mixer fitted with the paddle attachment, beat the lard on medium-high speed for 3-4 minutes until it is very light and fluffy.
• In a separate large bowl, whisk together the masa harina, baking powder, 1.5 tsp of salt, and ground cumin.
• Reduce the mixer speed to low. Add the dry masa mixture to the whipped lard in three additions, alternating with the warm vegetable broth.
• Once all ingredients are incorporated, increase the speed to medium and beat for 5-8 minutes. The dough should be light, airy, and have a texture similar to thick hummus.
• Perform the float test: Drop about 1/2 teaspoon of masa into a glass of cold water. If it floats, the masa is ready. If it sinks, continue beating for another 2-3 minutes and test again.

Prepare the Filling

• In a medium bowl, combine the well-drained diced green chiles, the shredded Monterey Jack cheese, and the remaining 0.5 tsp of salt.
• Mix until everything is evenly distributed.

Assemble the Tamales

• Lay a softened corn husk on a flat surface with the wider end towards you.
• Using a spatula or the back of a spoon, spread about 3-4 tablespoons of masa dough onto the husk, creating a rectangle that covers the bottom two-thirds of the husk. Leave a 1/2-inch border on the sides.
• Spoon about 2 tablespoons of the chile-cheese filling in a line down the center of the masa.
• Fold one long side of the husk over the filling, then fold the other side over it, encasing the filling completely in masa.
• Fold the empty, narrow end of the husk up towards the center. This creates a sealed bottom.
• Repeat with the remaining masa, filling, and husks until all components are used. This should yield about 24 tamales.

Steam the Tamales

• Prepare a large stockpot with a steamer insert. Add 2-3 inches of water, ensuring the water level is below the bottom of the insert.
• Line the steamer basket with a few leftover corn husks to prevent the tamales from touching the metal and getting soggy.
• Stand the assembled tamales upright in the steamer, with the open end facing up. Pack them snugly but not too tightly to allow for steam circulation.
• Bring the water to a rolling boil over high heat, then reduce the heat to a medium, steady simmer.
• Cover the pot with a tight-fitting lid. Steam for 60 to 75 minutes. Check the water level every 20-30 minutes, adding more boiling water as needed to maintain the level.
• To check for doneness, carefully remove one tamale. The masa is cooked when it is firm and easily pulls away from the corn husk.

Rest and Serve

• Turn off the heat and let the tamales rest in the covered pot for at least 15 minutes. This step is crucial for the masa to firm up properly.
• Carefully remove the tamales from the steamer. Serve warm, unwrapping them from the corn husks just before eating.