Make the masa. Mix Tbs lard in doughmaker with 1/2 cup of masa, run in dough mixer with whisk attachment till fluffy. Destem and deseed, chop half the arbol pepper, add with Tbs pork broth, mix with masa. Do the droptest: float knife point of masa mix in water, if it sinks, fluff longer till it floats. Taste crumble of masa, add more arbol pepper and broth if desired, mix well.

Make chilli pulled pork in tamale sauce: fry remaining chopped, deseeded and destemmed arbol pepper in Tbs lard till fragrant, about two minutes, add cooked pork, shred with fork into pulled pork. Fry to brown, about 2 minutes. Add tamale sauce ingredients: tomato puree, pickled red sweet peppers. Sautee till thick. Taste.

Fill the tamales. Lay flattened cornhusk with widest part up. Slice masa ball in two, use half of masa mix in center, spead with spatula like mayonaise, dont press. Sprinkle chopped cilantro leaves on top. Lay 2 strips of cheese on top.

Cover with shredded pork in tamale sauce. Sprinkle with fresh lime juice. Fold sides of husk to close, fold bottom up, tie with string of 2 cornhusk strips knotted together. Top stays open.

Steam tamales. Pack 2 tamales upright in used olive oil can or heat resistant soup cup with aluminum foil wrap to stand up. Place in deep pan with lid, filled with 4 cups of pork broth. Simmer to steam till pork broth has evaporated, lid on, about 2 hours. When done, remove husks and serve. Enjoy!