Cheesy Tamales

Directions

1. 1
   Place meat in Dutch oven or large saucepan; add enough water to completely cover meat.
2. 2
   Bring to boil on medium-high heat.
3. 3
   Reduce heat to medium-low; cover and simmer 1 to 1-1/2 hours or until meat is very tender.
4. 4
   Drain meat, reserving liquid.
5. 5
   Finely shred meat with 2 forks.
6. 6
   Place chiles in small saucepan; add enough water to completely cover chiles.
7. 7
   Bring to boil on medium-high heat.
8. 8
   Reduce heat to medium-low; simmer 5 min.
9. 9
   or until chiles are tender.
10. 10
    Drain chiles, reserving water.
11. 11
    Place chiles in blender container.
12. 12
    Add 1 cup of the reserved pork broth or chile water; cover.
13. 13
    Blend on high speed until chiles are pureed.
14. 14
    Add cumin and black pepper; cover.
15. 15
    Blend well.
16. 16
    Melt 1 Tbsp.
17. 17
    lard in large skillet.
18. 18
    Add onion and garlic; cook and stir until onion is crisp-tender.
19. 19
    Add chile puree; mix well.
20. 20
    Bring to boil on medium-high heat.
21. 21
    Stir in shredded meat and 1 Tbsp.
22. 22
    of the salt.
23. 23
    Reduce heat to medium-low; simmer 20 min.
24. 24
    Set aside to cool.
25. 25
    Beat 1-1/2 cups lard, baking powder and remaining 1 Tbsp.
26. 26
    salt in large bowl with electric mixer on medium speed until light and fluffy.
27. 27
    In separate large bowl, add enough of the remaining pork broth to masa harina to make a stiff dough.
28. 28
    Gradually add to lard mixture, beating until light and fluffy.
29. 29
    Assemble tamales by spreading 2 Tbsp.
30. 30
    of the masa mixture, 1 Tbsp.
31. 31
    of the pork filling and a scant 1 Tbsp.
32. 32
    of the cheese onto each corn husk.
33. 33
    Fold over the sides of the husk and both ends to completely enclose the filling.
34. 34
    Steam in tamalera for about 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary.
35. 35
    Cool slightly before serving.