Cover potatoes with cold, salted water in a large saucepan and bring to a boil. Cook until just tender, about 8-10 minutes. Meanwhile combine tahini, garlic, smoked paprika, and salt in a large bowl.

Drain potatoes and immediately transfer to bowl with tahini mixture. Gently toss potatoes until they are coated, this needs to be done while the potatoes are still hot otherwise the tahini will be too stiff to mix in. Zap for a few seconds in a microwave to melt if necessary.

Bring a separate pot of salted water to a boil. Add kale and cook until wilted, about 3 minutes. Drain and plunge kale into a bowl of ice water to stop the cooking. Drain and squeeze out any excess water.

Soak corn husks at least 2 hours in advance in hot water. Use a heavy plate to submerge husks in water.

Combine Maseca, baking powder, and salt in a large bowl. Add cubed lard or shortening rubbing it into the dry ingredients with your fingers until it in very small pieces. Add 7 cups of warm broth and mix into a dough making sure all Maseca has been incorporated and there are no dry spots. It is best to mix together with your hands so you can feel any dry Maseca.

Add more liquid if the masa is too dry, you want it to be easily spreadable but not runny, like fluffy mashed potatoes. Cover with plastic wrap until ready to use.

Fill a tamale steamer with water just until it reaches the rack where the tamales will sit. Use a few of the small or ripped soaked corn husks to line the rack. Cover and bring to a boil over medium-high heat. Once boiling, turn heat to medium and keep covered.

Dry a soaked corn husk with a clean kitchen towel. Hold the corn husk with the wide end toward you. Using a large spoon or tamale spreader, evenly spread about 1/2 cup masa from the middle of the husk down leaving about 1/2-inch border on the sides.

Place about 2-3 tablespoons of potatoes and 1 tablespoon of kale down the middle.

Fold one side of masa over the filling until the two edges of the corn husk meet, and holding onto one side of corn husk, pull the other side toward the middle to press the two edges of masa together. Fold the pointy end of the corn husk up over the large end, and place on a clean baking sheet. Repeat with remaining corn husks. You can use a piece of corn husk to prevent them from opening, but it is not necessary.

Place tamales vertically, open-side up in the tamale steamer, keeping them snug in the pot so they don't unravel during cooking. Make sure water is at a steady simmer and producing lots of steam. Cover tightly and steam until masa is cooked through and not doughy in the middle, about 45 minutes. Check occasionally and add more water if the pot looks dry.

Remove from heat and let sit, covered, 5 to 10 minutes before removing from the pot. Tamales can also be left in the pot, covered with a clean towel (and then covered with the steamer lid) for up to an hour before serving. They will stay warm and soft if you want to make them in advance.

Serve with habanero salsa, pickled onions, and radishes.