To make the Chunky Heirloom Marinara: Combine marinara sauce, tomatoes, and cheese.
To make the Tamales: In a bowl of warm water, soak corn husks until soft, about 30 minutes.
Meanwhile, in a stand mixer using the whisk attachment, combine lard with a small amount of broth and whip until fluffy. In a separate bowl, combine masa harina, pesto, garlic, baking powder, and salt. Add masa mixture to lard mixture, adding more broth as needed to make a spongy dough.
One or two at a time, remove husks from water, arrange on a work surface, and pat dry. For each tamale, use about 2 1/2 ounces dough, spreading it onto husks 1/4- to 1/2-inch thick. Top with about 2 tablespoons chunky heirloom marinara and about 2 tablespoons cheese. Fold sides, top, and bottom of husks over filling, enclosing dough. Use kitchen twine or corn husk strips to tie tamales closed.
Arrange tamales in a steamer basket, place basket over simmering water, and steam for 1 hour. Hold warm and moist for service.
To garnish and serve: Combine salsa and pesto. Arrange 2 tamales on a plate. Top with marinara sauce, drizzle with salsa mixture, and sprinkle with tomatoes and basil.
Chef notes: Make sure the tamales are kept moist and served with plenty of sauce. Can be served with fried thin pizza dough “chips.”
Recipe created by Chef Matt Burton for the California Milk Advisory Board
