Bring a large pot of water to a boil. Remove from the heat and add corn husks. Submerge them under the water with kitchen tongs. Set aside.

Make the filling: Heat broiler to high. Place jalapeños on a baking sheet. Char under the broiler, turning frequently until blackend on all sides. Set aside to cool. Once cool enough to handle, cut off the stem and remove the seeds. Slice into 1/2-inch thick slices.

Make the masa: Bring the 8 cups of vegetable broth to a boil. Place the 6 cups of masa harina in a large heat-proof bowl and pour 6 cups of the broth over the masa harina. Stir until masa is evenly moist. If it is still really dry add another cup of broth. Save the final cup for adding later.

Place 1 cup of vegetable shortening (or which ever fat you are using) in the bowl of a stand mixer fitted with a paddle attachment. Beat on high until light and fluffy, about a minute.

Add the 2 tablespoons baking powder and 1 tablespoon salt and continue beating until light and fluffy, about a minute more. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula.

Turn mixer back on a put on medium speed. Start adding the rehydrated masa a handful at a time, letting it whip in before adding the next. You want to really beat the dough and incorporate a lot of air. Keep adding the masa until all the dough is added.

Stop the mixer and feel the dough, it should be light and fluffy like whipped mashed potatoes, maybe even a bit wetter than that. If it is still too dry, add more broth, 1/2 cup at a time until it is almost soupy. It will dry as it sits so it is better to be on the wet side.

Prepare steamer. Fill a tamales 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.

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

Fill. Place about 2-3 strips of jalapeños and a heaping tablespoon of shredded cheese down the middle.

Fold and roll. 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, masa, and filling.

Steam tamales. 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 just a tiny bit doughy in the middle, about 30-45 minutes. Check occasionally and add more water if the pot looks dry.

Keep warm. Remove from the pot to a platter and let sit, covered, 5 to 10 minutes before serving. Tamales can also be left in the pot (off the heat), 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! Serve with salsa ranchera and crumbled cotija cheese.