1. Line rimmed baking pan with parchment paper. In large saucepot, add corn husks and enough hot water to cover; let stand 30 minutes. Drain corn husks.
2. In large skillet, melt 1 tablespoon lard over medium-high heat. Add jalapeños and onion; cook and stir 5 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Makes about 2 cups jalapeño mixture.
3. In large bowl, gently stir flour and 2 cups broth; let stand 10 minutes. Add 1/2 teaspoon salt, and remaining 1/2 cup lard and 1 cup broth; with mixer on medium speed, beat 3 minutes or until smooth and fluffy dough forms. Makes about 4 cups dough.
4. Place 1 corn husk, short end facing you, on work surface. Spread 1/3 cup dough into 3 x 4-inch rectangle over corn husk; place about 2 1/2 tablespoons jalapeño mixture down center of dough and sprinkle with 1 tablespoon queso fresco. Fold long ends of corn husks over filling, then fold bottom end of corn husk over center of tamale; place on prepared pan. Repeat with remaining 11 corn husks, dough, jalapeño mixture and queso fresco to make 11 more tamales. Makes 12 tamales.
5. In large steamer pot, add 4 cups water; place steamer rack in pot and line with 4 corn husks. Heat to a boil over high heat. Shingle tamales, open side up, in pot; cover with remaining 4 corn husks. Cover and reduce heat to medium-low; steam tamales 1 hour or until tamales easily come away from corn husks.
6. Serve tamales with salsa.

Approximate nutritional values per serving (2 tamales, 1/4 cup salsa): 430 Calories, 25g Fat, 10g Saturated Fat, 29mg Cholesterol, 1027mg Sodium, 44g Carbohydrates, 5g Fiber, 4g Sugars, 0g Added Sugars, 8g Protein