Created by JostLori on July 31, 2017
Step 1: Soak the dried cornhusks in hot water until they are soft and pliable, about 10 minutes. Drain them well and set aside.
Step 2: In a large bowl or a food processor, combine the masa harina, lard, and salt. Add the broth a little at a time while mixing to form smooth dough. Stir in the cheese.
Step 3: Open one of the husks so that it lies flat. If the husks are too small, overlap two (heads to tails) to make up the dimensions. Spread 1/4 cup of the dough in the center of the husk. Fold over the lengthwise edges. Fold up one of the open ends.
Step 4: Set a rack into a steamer or Dutch oven and fill with enough water to just below rack level. Arrange the tamales, open ends up, on the rack. Cover and set over medium-low heat. Steam for 1 hour, adding water as needed.