CHICKEN, CHILES AND CHEESE TAMALES

Steps:

• In small bowl, combine masa harina flour and hot water.
• In large bowl, beat lard, salt and baking powder with electric mixer on medium-high speed 1 minute. In 3 additions, beat in flour mixture. Reduce speed to medium-low; beat in 1 cup of the broth. Beat in additional broth until a soft, but not runny batter forms. Refrigerate 1 hour.
• Meanwhile, place corn husks in large container; cover with warm water. Soak 30 minutes or until soft and pliable.
• While corn husks are soaking, roast chiles under broiler, turning occasionally, until all sides are charred. Place charred chiles in resealable plastic bag or bowl covered with plastic wrap; let stand 15 minutes.
• Peel skins from roasted chiles; remove all seeds. Rinse chiles under cool water. Coarsely chop; place in another large bowl. Add chicken and cheese; mix well.
• If desired, tear 20 (1/8-inch-wide) strips of corn husk to be used to wrap and tie each tamale before steaming.
• To make each tamale, place 1 or 2 corn husks flat on work surface. (You may need 2 if they are narrow. If using 2, overlap them slightly.) Using butter knife, spread about 3 tablespoons batter to cover about 2/3 of corn husk. Spoon 1 to 2 tablespoons filling onto center. Fold 2 edges in half lengthwise; crimp edge and tuck edges under themselves to seal. Fold bottom end up about 1 inch.
• Working in batches, use large steamer or collapsible vegetable steamer set in large deep saucepan of boiling water. Place tamales, open end facing up, in steamer. Cover; steam 1 hour and 30 minutes to 2 hours or until tamales can easily be peeled away from corn husks.