Prep the corn husks. Add the corn husks to a large bowl or pot. Pour enough hot water over the corn husks to cover them completely. Cover the bowl with foil or plastic wrap and let them soak for 1 hour to soften them up. Meanwhile, make the filling and masa dough.
Make the filling. Heat the olive oil in a large skillet or saute pan over medium-high heat. Add the diced onion and jalapeño. Saute for 5 minutes, stirring occasionally, until the onions begin to soften.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the black beans, their cooking liquid, and salt. Cook for 5 minutes.
Mash the beans using a potato masher for a chunky texture, or puree them using an immersion blender or regular blender for a smoother texture. Taste and season with more salt, if necessary. Remove them from the heat and set aside.
Make the masa. In a large bowl using an electric hand mixer or using a stand mixer, beat the lard and baking powder for 1 minute until whipped and fluffy.
In a separate bowl, combine the masa harina and salt. Add it to the bowl with the lard and mix together to combine.
While mixing, slowly add in the broth. Continue to mix until the dough is smooth, fluffy, and has the texture of thick hummus. If the dough is too dry, add more broth. If it’s too wet, add more masa harina.
Dry the corn husks. Drain the water from the corn husks and pat them dry. Lay them flat onto a baking sheet for easy access.
Assemble the tamales. Grab a corn husk and identify which is the smooth side and which is the side with ridges. Place the smooth side face up onto the palm of your hand or on a plate. Grab a heaping spoonful of masa and place it in the middle of the corn husk. Spread it in a thin layer using the back of the spoon to create a large square shape, leaving the top ⅓ of the corn husk empty.
Smear about 1 ½ tablespoons of refried beans down the center of the masa, followed by 1 ½ tablespoons of shredded Chihuahua cheese.
Fold together the long edges of the corn husk like a book, and then fold it once more. Fold the pointy edge up so that only one side of the corn husk is open and exposed. Set aside and continue assembling all of the tamales until you’ve used up all the dough.
Steam. Fill the bottom of a large steamer pot with water. Add a penny or coin to the bottom of the pot, then cover it with the steamer insert. Place the tamales in the pot with the open end facing up. Lean them against the side of the pot so they don't fall down.
Cover tightly with the lid and place the steamer over high heat. Bring the water to a boil, reduce the heat to medium-low, and simmer for 90 minutes or until the masa is fully cooked. You’ll know the water is boiling and simmering when you hear the coin rattle in the pot!
Check for doneness. Remove 1 tamal from the steamer pot. Let it sit for 10 minutes. If the husk peels away easily from the masa, then it’s done. If the masa is still gooey or sticks to the husk, steam it for 15 more minutes, then check again.
Serve. Remove the tamales from the pot and let them cool for 10 minutes before serving with a dollop of Crema Mexican de Casa and a sprinkle of cotija cheese.
Notes
Beans: Pinto beans also work great in this recipe.
Lard: If you don’t want to use lard, you can substitute the same amount of vegetable shortening instead.
Broth: You can also use vegetable or beef broth. Plain water also works in a pinch.