Place all dry ingredients in mixer
. Pour hot shortening into dry ingredients slowly and blend until evenly distributed about 2 minutes. Pour 1 quart of the hot chicken broth
into mixture slowly so as not to splash. Mix on medium until incorporated. Slowly add additional broth to mixture until it is a slightly thicker consistency of hummus
(spreadable). Mix on high for about 5 minutes to make it light and fluffy. Stir in the chiles.
Mix all the cheese
together and then make logs the size of a frankfurter
, about 5 inches long and 3/4-inch thick. Cover and refrigerate.
Take masa and husks to your area to begin spreading the masa. Take a husk and make sure that you have the smooth, shiny side up and put about 1 1/2 tablespoons of the masa and spread it with a metal spatula
across the center of the husk and then down to about a 1/4-inch from the end and you should have at least 2-inches from the top. Chef's Note: I normally stack a few then I put a cheese log in and roll them up and place them in the steamer.
When you have completed all of the stuffing
and rolling, place them in the steamer and put on the stove top. Bring the steamer to a rolling boil
and turn down to a medium boil and let cook for about 2 to 2 1/2 hours till done.