Begin by beating the manteca until it’s fluffy. This will ensure your tamales are light and airy.

Next, add the masa and continue mixing until they’re well combined. You can do this either by hand or with an electric mixer.

Add the salt and royal; mix again.

Incorporate the raw corn as you continue mixing.

Fold in all the veggies and cheese, pouring in enough chicken broth to create a dough-like texture that’s neither too liquid nor too solid.

Lay out your soaked corn husks and spoon about a tablespoon of the masa mixture onto each husk.

Carefully fold and close the husk, ensuring the filling is sealed inside.

Place them in a steamer and cook for about 1.5 hours or until the masa easily separates from the husk.

Serve hot with your favorite hot sauce and refried beans.