Pour previously boiled, hot water over the corn husk and soak for at least 2 hours, turning them over halfway through.

Combine masa harina, baking powder and salt in large bowl. Gradually mix in the warm chicken broth using a stand mixer or by hand. Work into a soft dough.

With a mixer, cream the manteca or shortening until fluffly. Gradually mix into the masa until it has a thick frosting feel. If masa seems too thick add a little more chicken broth. Taste the masa for salt. Keep masa covered with a damp paper towel until ready to use.

Slice cheese into narrow pieces or shred the Oaxaca cheese so it’s not too big. I used a combo of all three cheese varieties.

Finely minced more chipotles in adobo and add some of this over the cheese as you fill the tamales.

Fold in the beans, chipotle pepper and adobo sauce to the masa. Shake off excess water from the corn husk and fill each husk with about 3 tablespoons of the masa/black bean mix. Add just enough cheese so that the tamal will still close and overlap slightly.

Place tamales, open side up, in a steamer pot filled with water at the bottom. If tamales don’t fit snug, add some extra corn husk or foil paper balls to hold tamales in place. Heat to high until it begins to steam rapidly. Lower heat to medium and steam for 1 hour and 5 minutes. Check water level and add more hot water when needed.

Remove from heat at let tamales cool for a few minutes in the pot. As they cool they will become more firm. Serve with your favorite salsa.