Beef Tamales

Preheat a large cast-iron skillet over medium heat. Introduce the beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper into the skillet. Cook and stir constantly until the beef is thoroughly browned, taking around 10 to 15 minutes. Reserve and set aside the savory drippings.

In a separate large bowl, combine the reserved drippings, masa, lard, and baking powder. Mix everything together thoroughly. Gradually add up to 1 cup of water, adding it a teaspoon at a time, until the mixture reaches the consistency of biscuit dough. Divide the mixture into 50 equal portions and shape each portion into a circle.

Place each dough circle between two cutting boards, each lined with a sheet of waxed paper. Flatten the dough circles into thin, round shapes.

Next, place each dough circle into a corn husk. Spoon about 3 tablespoons of the beef mixture in a straight line across the middle of each husk. Add a small amount of cheese on top. Fold one side of the tortilla over the filling to meet its opposing side, overlapping it. Roll the husk around the tamale and fold in one end.

In a small saucepan, combine the remaining 1 clove garlic, 1 cup of water, and chili powder. Heat the mixture over medium-high heat until it comes to a boil. Remove from heat.

Arrange a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring the water to a boil; cover and steam for 20 minutes. Remove the tamales from heat; remove the husks and top the tamales with the chili sauce. Repeat this process with the remaining tamales.