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1
Separate the cornhusks and discard the silk (be carefulthe papery husks break easily when they are dry).
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2
Select 12 of the biggest and best-looking husks from the bunch and soak them in a large bowl or sink filled with warm water for 30 minutes to soften.
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3
In a deep bowl, combine the masa harina and salt.
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4
Pour the warm chicken broth into the masa a little at a time, working it in with your fingers.
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5
In a small bowl, beat the lard with a handheld mixer until fluffy, add it to the masa and mix until the dough has a spongy texture.
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6
Cover and set aside.
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7
In a blender, puree the cuitlacoche and cilantro with about 1 tablespoon of water until smooth.
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8
Add the mixture to the dough and fold in well.
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9
Season with salt and pepper.
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10
To make the tamales, drain the cornhusks and pat dry with paper towels.
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11
Lay a husk flat on a plate or in your hand, with the smooth side up and the narrow end facing you.
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12
Spread a thin, even layer of the masa mixture over the surface of the husk with a spoon that has been dipped in water.
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13
Fold the narrow end up to the center, then fold both sides together to enclose the filling and pinch the wide top closed; the sticky masa will form a seal.
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14
Repeat with the remaining husks and masa filling.
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15
Bring a large pot filled with 2 inches of water to a simmer.
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16
Stand the tamales up in a steamer or colander and put it into the pot, but don't let the water touch the bottoms of the tamales.
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17
Lay a damp cloth over the tamales, cover the pot tightly with a lid, and steam the tamales for 30 minutes over medium to low heat; keep the water at a low simmer.
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18
The tamales are done when the inside pulls away from the husks; they should be soft but still firm and not mushy.
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19
Turn off the heat, remove the pot lid and damp towel, and let the tamales cool in the steamer for 10 minutes.
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20
To serve, open the tamales carefully, leaving the husks on, and sprinkle each with a bit of the cotija cheese.
