Chicken, Black Bean & Cheese Tamales

Place 20 corn husks in a large bowl and cover with hot tap water. Allow to soak for 10 minutes. Drain husks, carefully separate them, and cover again in hot water for at least 10 more minutes. Rip or cut 1 soaked husk into ¼-inch thick lengthwise strips for tying the tamales.

Add 1¾ cups masa harina and 1 cup chicken broth to the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low, stir together until large crumbles have formed.

Increase the speed to medium-low, beat in 1 cup lard, remaining ¼ cup chicken broth, ¾ tsp kosher salt, and ½ tsp baking powder until light and fluffy, about 2 minutes. Test the dough by rolling a tiny ball - if it floats in water, the dough is ready. Let rest 5-10 minutes.

In a small bowl, combine ½ cup shredded chicken, ½ cup Mexican cheese blend, ¼ cup black beans, 4 tsp green chiles, ½ cup enchilada sauce, and 2 tsp hot sauce if using.

Remove one husk and pat dry. Using damp hands, spread about 2½ tbsp masa dough in the top center of the husk into a 4"x3" rectangle. Place 1 tbsp filling in the middle, leaving ½-inch border.

Fold the left edge of the husk over to meet the right side so the dough covers the filling.

Continue to roll tightly until you reach the end.

Fold up the pointed bottom about 3½ to 4 inches to cover the seam and tie tightly with husk strip or butcher's twine. Repeat until all 12 tamales are made.

Pour ½ cup water into the Suvie rice pot and place strainer insert into the pot. Place 6-8 tamales standing upright, seam side down. Trim excess husk if needed so lid closes.

Place rice pot inside Suvie Starch Cooker, center on hot plate. Set to Steam for 45 minutes and select 'Cook Now'.

Once done, remove strainer insert and let rest 5-10 minutes to firm up. Repeat process for remaining tamales. Serve with hot sauce or store in freezer for up to 6 months.