Bacon-Wrapped Jalapeño Tamales

Instructions

1. Prepare the Masa: In a large bowl, combine Masa Harina, Chicken Broth, Lard or Vegetable Shortening, Baking Powder, and Salt. Mix until a soft, pliable dough forms. If the dough is too dry, add more broth, one tablespoon at a time. If it's too wet, add more Masa Harina, one tablespoon at a time.
2. Make the Filling: In a separate bowl, combine Cream Cheese and Monterey Jack Cheese. Mix well. Stir in the minced Jalapeños.
3. Assemble the Tamales: Spread a thin layer of Masa onto a corn husk. Place a spoonful of Filling in the center. Fold the corn husk over the filling, creating a tamale shape. Secure with a strip of corn husk if needed.
4. Wrap with Bacon: Wrap each tamale with a slice of Bacon.
5. Steam the Tamales: Place the tamales upright in a steamer basket. Add water to the pot, ensuring it doesn't touch the tamales. Cover and steam for 1.5 to 2 hours, or until the Masa is firm and pulls away from the husk.
6. Serve: Carefully remove the tamales from the steamer and serve hot.