Soak corn husk for 2 hours in hot water

Masa(Tamale dough)

Mix Maseca Tamal or Masa Harina, baking powder, salt, and garlic powder in a bowl. Add enough vegetable broth/or water and mix thoroughly with your hands or spoon to make a soft moist dough. In a standup mixer, mix the vegetable shortening with the paddle or whipping attachment until light and fluffy.

Add the masa to shortening and continue beating until the batter becomes smooth and slightly sticky. Drop a pea-size piece of tamale masa(dough) into cold water, if the dough floats...your dough is ready.

The consistency of masa should be smooth like peanut butter and spread easily on tamale husk. Spread about a 4-inch square on the husk.

Spread masa on tamale husk, and place 2 cheese strips and 2 jalapeño slices. (you can use 1 jalapeño slice for a milder tamale). Fold the sides over towards the center, place in a pot with a steamer insert and cook for approximately 1 hour with 1 inch of water, always keep at least 1 inch of water on the bottom for steaming. Let tamales sit for at least 15 minutes for tamales to firm up when done cooking.