Whip the lard in the stand mixer for 3 minutes. Mix in the salt and baking powder for 1 more minute. Gradually mix in the masa harina. Gradually mix in the cool broth. When ready, mix on medium/high for 7-8 minutes or until the masa looks light and fluffy. Taste for salt. Season to taste and mix for 2 more minutes. Transfer to a bowl. Cover and chill until you are ready to assemble.

When ready, preheat the oven to 400 degrees F. In a large heatproof baking dish pour in 6 cups of water. Place the baking dish with water on the bottom rack while the oven preheats.

Brush the inside of the cazuela with oil. Overlap a layer of softened corn husks across the bottom. Add some husks around the edges of the cazuela so the top pointed part hangs over the edge. Rub some oil on the palms of your hands as needed. Take half of the masa and form gordita shaped sections of masa with your hands. You don’t them too thick. Place evenly on top of the softened corn husk. Then use your fingers to even the masa out to cover the bottom on top of corn husks. Layer with queso quesadilla, fresh jalapeños, queso Oaxaca, pickled jalapeños and then queso panela.

When ready repeat forming the top masa layer to cover the filling and to fit the width of the cazuela. Again, rub some oil on the palms of your hands and smooth out the masa. Fold the tops of the corn husks down to cover the exposed masa layer on top. Cover with the lid and transfer to the oven on the top rack.

Bake covered for 50 minutes. Remove from the oven. Remove lid. Cut away the tops of the husks that were folded over. Return to the oven and continue baking for 15-20 minutes. Remove from the oven and let sit for 15 minutes.