Soak the corn husks: Bring a large pot of water to a boil. Add the corn husks and remove frome the heat. Submerge under the water with kitchen tongs and let soak 30 minutes or until soft and pliable.

Make the Masa

Rehydrate masa harina. Bring the broth to a boil. Place 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 remaining for adding later.

Beat fat. Place 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 remaining ingredients. Add baking powder and 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.

Slowly add in masa. Turn mixer back on a put on medium speed. Start adding masa dough 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. Add more broth if necessary. 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.

Dry the corn husk: Remove the corn husks from the water and select one that is at least as wide as your hand with the fingers closed that doesn't have any tears or holes. Dry with a clean towel and lay with the wide end facing you.

Lay epazote leaves: Lay 2-3 large epazote leaves in the middle of the bottom half of the corn husk.

Spread masa: Spoon about 1/3 cup of masa into the middle of the husk and carefully spread over the epazote leaves in an even layer trying not to move them around as you spread. Leave a 1/2-inch border around the bottom and sides.

Add cheese: Lay 1 piece of cheese in the middle.

Wrap: Bring right side of the husk over to meet the left side and secure into a tight tamal by pulling the left side out with your left hand while pushing the masa into a secure cylinder with your right hand. Roll husk to close then fold pointed end down to secure.

Prepare steamer: Fill a tamales steamer with water up to the spot where the steamer rack will sit. Line the bottom of the rack with the corn husks that were too small or torn. Place over medium-high heat and put the lid on top.

Add tamales: Once the steamer is filled with steam, place tamales in a circle, open-side up, leaning them against each other and the steamer so they don't fall over.

Steam: Cover and steam until masa is fluffy and spongy but not hard and not doughy, about 45 minutes-1 hour.

serve

Let rest: Remove tamales to a platter and cover with aluminum foil to finish cooking, about 10 minutes.

Serve: Carefully unwrap and serve with tomato-avocado salsa or your favorite salsa.