The Masa

• Two hours before you start, place the dried corn husks in very hot water. Place some heavy bowls on top to keep them submerged.
• In the bowl of the stand, combine the masa harina, baking powder and bouillon. Mix on low just to combine ingredients.
• At medium/low speed, gradually mix in the water or low sodium broth until the masa looks uniform. Gradually mix in the avocado oil. Once it's all incorporated, turn the speed up on the stand mixer. Continue mixing for 7-8 minutes. Stop and taste for salt as you mix the masa. Cover with plastic wrap and let the masa rest while you prep the other ingredients.
• Wash the spinach in cool water. Transfer to a kitchen towel. Remove the excess moisture with some absorbent paper towels or use a salad spinner. Chop spinach small then set it aside.
• After washing the jalapeños, remove the stems and seeds. Finely dice. Fold the jalapeños and spinach into the masa. Slice the cheese into uniform slices, making sure you have equal pieces of cheese to fill tamales.
• Shake off excess water from the corn husks. Sort through them and pick out 24 that are the most uniform in size. If they are extremely wide, tear off a small section on one side of corn husk.
• Spoon about 1/4 c, more or less of spinach masa in the center of husk. It should resemble a rectangle. Place 1 of each of the cheese varieties side by side in the center of masa. Fold in the sides, then fold down the flap. Overwrap the filled tamal with the deli sheets(if using). Wrap like an eggroll, making sure you stand with open side up. Prepare the steamer pot with the water, steamer insert and torn pieces of extra corn husks. Heat to medium.
• When ready, place the uncooked tamales with the open side up in warming pot. Once filled, take a few of the extra corn husk and cover the tamales. Place the lid on the pot. Once it comes up to a rapid steam, reduce the heat to just below medium heat. Set the timer for 1 hour. After about 55 minutes, carefully pull out one tamal onto a plate. Let it cool for 3-4 minutes. Remove the paper and then pull corn husk away. If it comes away easily, the tamales are ready. if not, steam for 5-10 more minutes.