Directions

• Start by soaking the corn husk in some  very hot water at least for an hour or more. Use a heavy bowl or pot to weigh down, set aside.
•  In a large bowl combine the masa harina, salt, and baking powder. Gradually add in 2 1/2 cups of chicken broth and work in until dough forms. Reserve remaining broth.
• In another glass bowl, add the manteca or shortening. Using an electric mixer, whip the manteca on high until it becomes creamy and fluffly. Gradually mix in the prepared masa. Add more broth if needed. You want a thick masa, but easy to spread masa. Taste for salt. If masa is too thick, work in a little more broth. Cover with plastic wrap and set aside.
• Prepare a large steamer pot with water, set aside. Once everything is in place, shake of excess water from husk. Take one husk (about 4 inches across) and using the back of a spoon spread enough masa to cover the surface(not too thick).
•  If the spoon method seems too difficult, just use your fingers to press masa down onto surface of the husk. Add some cheese, rajas(poblanos, jalapeños) and about 1 tablespoon of salsa verde(if using). Fold in the sides, then fold down the flap and wrap tightly with deli paper sheet like a burrito. The paper keeps everything in place, adds some moisture, gives tamal better shape and keeps cheese from going all over steamer pot.
• Stand up in steamer pot previously filled with water, with open side up. Reserve extra salsa verde to garnish cooked tamales. If tamales don't fill pot, wedge a little foil paper into empty spaces. This will keep tamales upright as they steam.
• When ready, cover tamales with extra corn husks or paper and then a clean kitchen towel. Cover with lid and bring to a rapid boil on high heat. Reduce heat to medium. Steam for 1 hour. After 1 hour, pull out 1 tamale and let cool for 3-4 minutes. If the husk pulls away easily from masa, they are done. My cheese tamales are ready after one hour of steady steaming time, If cheese gets overcooked it will turn dark and the texture becomes rubbery. It's so important to check them after one hour.   Let tamales cool slightly in the covered pot before eating. Yields 18 medium tamales. Garnish the tamales with extra salsa verde!