Step 1

To prepare the dried corn husks for use, soak them in hot water for about an hour. This will soften them up and make them pliable. When you're ready to use them, just take a few out of the water at a time and pat them dry with paper towels.

Step 2

Combine lard with your hands until it is a light and airy consistency. To speed up the process, use a stand mixer with a paddle attachment or a hand mixer and beat at medium-high speed until well whipped, about 1 minute until the consistency of fluffy whipped cream.

Step 3

Add salt, baking powder, and masa and continue to combine until thoroughly incorporated.

Step 4

Slowly add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. If it’s too dry, mix in a little more broth; if your dough is too loose, add more masa harina until you get the desired texture. Add chile sauce (if using) and stir to combine.

Step 5

Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of cold water. If it floats it is ready; if it sinks, beat for 5 minutes and test it again. Repeat this process until the masa floats.

Step 6

Cover the masa and set aside.

Step 7

Roast the chile peppers on a comal, on a baking sheet under the broiler, or directly over an open flame. For detailed instructions, refer to this post on how to roast chile peppers. Once roasted, slice the peppers open and remove the stems, seeds, and large veins (or leave them in for extra heat), then slice them into 3-inches long strips and set aside.

Step 8

Spread 2 tablespoons of the masa onto a corn husk with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge.

Step 9

Add a slice of cheese and a few strips of roasted chile peppers into the center of the corn husk.

Step 10

Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Secure by tying a thin strip of corn husk around the tamal. Repeat until all tamales are filled.

Step 11

When all the tamales have been assembled, place them open side up in a small steamer (I used this 3-quart steamer which fits 12-18 tamales perfectly). Cover with lid and bring to a rapid boil on high heat. Reduce heat to medium-low and steam for 1 hour. Check the steamer occasionally and add hot water as needed. After 1 hour, pull out 1 tamal and let it rest for 5 minutes. If the husk pulls away easily from masa, they are ready!

Step 12

Let tamales cool slightly in the covered pot before eating. Serve with some warm salsa verde, a drizzle of crema, and/or a fried egg, or put them up in the freezer for another day.