Soak corn husks: Submerge in hot water, weighted down with a plate, until pliable, about 30 minutes. You'll have extra, but that's good; invariably some rip or are too rigid to fold properly. Small sections can be wrapped around split ones.
Make masa dough: Using a mixer with the whisk attachment, whip lard on low-speed, then increase to high, until lard is as fluffy as frosting, about 5 minutes.
Put masa harina in a large bowl, sift in baking powder, and whisk in salt. With a mixer on low-speed, beat one-third of masa mixture into lard until fully incorporated (scrape beater and bowl at least once), then beat in one-third more. With mixer still on low, drizzle in broth so it doesn't splatter, and beat 5 minutes to hydrate masa mixture (it will thicken).
Beat in remaining one-third masa mixture, a spoonful at a time, until incorporated and the dough is soft and fluffy without being sticky (you may not need all the masa mixture). Test the dough by rolling a small ball of it over the back of your hand; if it rolls easily, without sticking, you've added enough.
Cover dough with a damp kitchen towel and let rest for at least 10 minutes and up to 1 hour, or chill up to 2 days.
Meanwhile, drain cornhusks and pat dry with a kitchen towel. If you won't be using them immediately, chill them in resealable plastic bags for up to 2 days.
Fill tamales: Set a cornhusk on a work surface, smoother side up (or hold it in your hand), and Set a corn husk on a work surface, smoother side up (or hold it in your hand), and use a pastry bench scraper to smooth the masa onto the corn husks.
Wrapping Tamales: Step 2: Spread a layer of Chicken Salsa Verde Tamale filling and a nice big piece of cheese, now you are ready to start wrapping.
Step 3: Place the point away from me, and roll the first side over the filling ½ way, fold up the point tip end, and then roll over to seam side down. Slip string under tamale and tie with a 16" piece of string in a bow.
As you work, set wrapped tamales upright (open ends up) in steamer baskets of pots, packing them loosely.
Steam Tamales: Place a steamer basket in the bottom of a large stockpot, fill water just to the base of where tamales are placed, you don't want the water on the tamales. Place a tight-fitting lid and steam for 1 hour. Tamalera pots are available just to steam tamales. Bring water to a boil and then reduce heat to medium-low for 1 hour. Add additional water as needed.
Remove the string and corn husks, and top with your favorite salsa.