Add chicken, salsa, broth and salt and pepper to a crock pot and cook on low for 4 hours.
Once chicken is done, shred with two forks and set aside.
While chicken is cooking, place corn husks in warm water and let soak for a couple of hours.
Combine maza, salt and baking powder in a large bowl, then add the chicken broth.
Add lard and mix with your hands until it is all mixed together.
TIP: To see if there is enough lard, place a piece of the mixture in a glass of water...if it floats, it's the right consistency.
Dry off corn husks, then spread maza on one (or two if they are small) like the picture above.
Add chicken, green chile, cheese, and a couple drops of Tabasco Sauce.
Fold the corn husks in at the sides, then at the bottom and wrap until secure, then fold the flap at the top.
To make sure the tamale is secure, you can also tie it up with pieces of the corn husk like below.
Steam them for about 45 minutes to an hour. You can tell when they're done by the