Chicken, Chiles and Cheese Tamales

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.