Los Sombreros Fresh Corn Tamales

Source: Chef Jeff Smedstad - Los Sombreros, Phoenix, Arizona - azfamily.com

1 1/2 pounds masa
1/2 pound lard
2 cups fresh corn
1 cup jack cheese, grated
1 cup poblano chiles, roasted, peeled and diced
1/2 cup milk
1 tablespoon salt
2 teaspoons granulated sugar
1 1/2 teaspoons baking powder
16 cornhusks, soaked in warm water

In a mixing bowl, beat together lard, salt, sugar and baking powder until light and fluffy. Little by little, add the masa. So the dough doesn't get too thick, add a little milk while adding the masa. When all the masa has been added, continue mixing for 2 minutes or until no chunks of masa are in the dough. Add remaining ingredients; mix with a spoon. Shake excess water from cornhusks. Divide dough evenly among cornhusks. Roll husks closed, then fold up bottoms or use a strip of husk to tie the ends of the husks closed. Steam 1 hour before serving.