Cheesy Jalapeño Tamales de Rajas

In a large bowl, mix the masa harina, baking powder, and salt until evenly combined.

In a separate bowl, whisk together the broth and vegetable oil (or melted lard) until fully emulsified.

Gradually pour the liquid mixture into the dry ingredients, mixing with a spatula or your hands until a soft, moist, and easily spreadable dough forms. The masa should feel light and smooth, not sticky.

Gently fold in the roasted jalapeño slices and shredded cheese, taking care not to overmix so the filling stays distinct.

Lay a soaked corn husk flat on your work surface with the smooth side facing up. Spread about 2 tablespoons of masa into a thin rectangle in the center.

For extra flavor, add a few additional jalapeño slices and a small pinch of cheese on top of the masa.

Fold the sides of the husk inward over the filling, then fold the bottom up to seal the tamale. Leave the top open.

Repeat with the remaining masa and filling until all tamales are assembled.

Arrange the tamales upright in a steamer. Cover with extra corn husks or a damp cloth, then place the lid on the pot.

Steam over gently simmering water for 60–90 minutes, until the masa is firm and pulls away easily from the husk.

Let the tamales rest for 5 minutes before serving. Enjoy hot with your favorite salsa.