Tamales with Steamed Pasta Filling

First, soak the corn husks in hot water for at least 1 hour until pliable. Meanwhile, cook the macaroni according to package directions, then drain. In a skillet, heat olive oil over medium heat, sauté the chopped onion and minced garlic for 3-5 minutes. Add the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes. Mix the cooked pasta with the tomato sauce and shredded cheese.

In a large bowl, using a stand mixer or by hand, cream the lard (or vegetable shortening) with salt until light and fluffy. In a separate bowl, combine the masa harina and baking powder. Gradually add the masa mixture to the lard, alternating with the warm chicken broth, mixing continuously until you have a soft, light dough. The consistency should be like a thick pancake batter.

Take one soaked corn husk and lay it flat. Spread about 2-3 tbsp of masa dough onto the wider end of the husk in an even layer, leaving about 1 cm from the edges. Place 1-2 tbsp of the pasta filling in the center of the masa. Fold the longer sides of the husk over the filling, then fold up the bottom, narrower end. Repeat the process with all husks and filling.

Place a steamer basket in a large pot, add enough water so it doesn't touch the basket. Arrange the tamales vertically in the steamer basket, open ends facing up. Cover the pot and bring the water to a boil. Steam the tamales over medium heat for 60-75 minutes, or until the masa easily separates from the corn husk. Remove tamales, let them rest for 5-10 minutes, then serve warm.