Soak corn husks for 1 hour in very hot water

In a large bowl combine dry ingredients.

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

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

Add the masa and continue beating until the batter becomes smooth and slightly sticky.

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

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.

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.

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

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.

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.

Makes 4 dozen tamales