Step 1

Soak corn husks for 1 hour in very hot water

Step 2

In a large bowl combine dry ingredients together.

Step 3

Add chicken broth or water, mix thoroughly in the stand mixer or by hand until you have a soft moist dough

Step 4

In a standup mixer, mix the lard/shortening with the paddle attachment until light and fluffy.

Step 5

Add the masa and continue beating until the batter becomes smooth and slightly sticky. Drop a pea-size piece of tamale masa(dough) into cold water, if the dough floats...your dough is ready

Step 6

Add corn, 4 cans of green chiles, cheese, and jalapenos (optional)to masa, and blend thoroughly.

Step 7

Rinse soften corn husks and pat dry. Place them into a covered dish or a large plastic bag to prevent them from drying out. Use only the larger and medium-sized husks to wrap the tamales.

Step 8

Add 3 tablespoons of green chile corn mixture 4 inches down from the pointed end of the husk, to the center of the corn husk, fold over each side, then fold top and tie.

Step 9

Pour 1-2 inches of water into a large pot and add a steamer basket. Arrange the tamales vertically (opening up) in the basket.

Step 10

Bring the water in the pot to a boil then reduce the heat. Cover with lid. Add water every 20 minutes and simmer the tamales for 1 to 1 1/2 hours.

Step 11

Tamales are cooked when the dough pulls from the tamale husk easily. Let tamales sit for 30 minutes before eating, or refrigerate when cool in a food storage bag.