To make the tamal masa, place the lard in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 1 minute, or until very light. Add the salt and beat until the mixture is white and fluffy, about 2 minutes. Add the baking powder and then take turns adding the masa harina and the broth. Continue beating for a few more minutes, until the dough is homogeneous, very fluffy, and aerated. To see if the masa is ready, drop 1/2 teaspoon of it into a cup of ice-cold water. It should float. If it does not, beat for an additional 4 to 5 minutes and do the test again.
Preheat the oven to 400℉. Grease a 9-x-13-inch baking dish with lard or oil.
Spread half the tamal masa over the baking dish.
In a bowl, combine 3 cups of the salsa with the chicken and toss together until the chicken is thoroughly coated. Spread the mixture over the masa. Top with the rest of the masa and spread it evenly, using an offset or rubber spatula.
Cover the dish with aluminum foil, making sure that you leave space between the masa and the foil, so the masa doesn't stick to the foil as it bakes. Crimp the foil around the edges of the baking dish to seal it well.
Bake for 50 minutes, or until the masa is fully cooked yet still moist and lightly browned on top.
Meanwhile, heat the refried black beans in a skillet until thoroughly heated.
When ready, remove the tamal casserole from the oven and carefully remove the aluminum foil, as the steam will be very hot. Pour the remaining 1 cup salsa over the masa, top with the cream, and the grated cheese. Place in the oven, uncovered, and bake for 10 more minutes, or until the cheese is melted and bubbling. Remove from the oven and let sit for a few minutes before serving. Garnish with queso cotija, chopped onion and cilantro and serve with a side of refried black beans.
