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1
Put the lard in the bowl of a mixer and beat on medium speed until light and fluffy, 5 minutes.
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2
Add the masa harina and beat for 2 minutes more.
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3
Add the baking powder and salt and continue to beat until incorporated, about 5 minutes.
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4
Add the broth and continue to beat until the masa is soft and fluffy (the masa should come off the bowl easily).
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5
Set aside, cover with a damp towel and let rest for about 10 minutes, or until ready to use.
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6
Put the corn husks in a large pot, cover with water and bring to a boil.
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7
Simmer, uncovered, until soft, about 8 minutes.
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8
Drain.
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9
To fill the tamales: Holding an open softened corn husk in one hand, spread about 2 tablespoons of the dough on the husk beginning 1 inch from the wider top and ending at least 1 1/2 inches from the narrower bottom, leaving a 1 1/2-inch border on either side.
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10
Sprinkle about 1 tablespoon of filling down the center of each tamal.
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11
Fold the sides of the husk up and over the filling, tucking the ends under.
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12
Continue with the remaining dough.
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13
Put the folded tamales in the steamer basket of a large pot.
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14
Add enough water to cover the bottom of the pot by several inches, but not enough to touch the tamales themselves.
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15
Bring to a boil, cover with a towel and lid and steam over medium-low heat for 1 hour, adding additional water to the pot as necessary; do not allow the pot to boil dry.
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16
Open a tamal and check for doneness; the tamal should be firm and pull away from the husk without sticking.
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17
If still sticky, continue steaming until done, up to another 15 minutes.
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18
Char the poblanos directly over a gas flame on the stove or under the broiler until blackened on all sides.
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19
Enclose in a plastic bag and let steam for about 10 minutes.
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20
Peel, stem, seed and devein the chiles.
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21
Slice into 1/4-inch strips lengthwise and season with salt.
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22
Place 2 to 3 rajas (pepper strips) and 1 tablespoon shredded cheese in each tamal.
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23
For the guajillo chicken filling: Put the chicken, 3 cloves of the garlic, the halved onion and the bay leaves in a large heavy saucepot and add enough water to cover the chicken.
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24
Bring to a boil and reduce to a simmer.
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25
Simmer for 15 minutes, then skim and cover the pot.
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26
Continue to simmer until the chicken is fully cooked, 30 more minutes.
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27
Set aside until the chicken is cool enough to handle.
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28
Add the chiles, remaining 4 cloves garlic and the quartered onion to a pot with 4 cups of water.
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29
Bring to a boil and remove from the heat.
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30
Transfer the ingredients to a blender.
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31
Add the cumin and cloves and process until smooth.
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32
Heat the vegetable oil over medium-high heat in a large heavy saucepot.
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33
Transfer the chile mixture to the pot and bring to a boil.
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34
Reduce to a simmer and simmer for 15 minutes.
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35
Shred the chicken, discarding the bones and excess fat.
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36
(Reserve the cooking liquid for another use.)
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37
Transfer the shredded chicken into the simmering salsa.
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38
Cook until reduced by two-thirds and the flavors are incorporated, about 15 minutes.
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39
Season with salt and pepper.
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40
When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway.
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41
Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions.
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42
Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
