Soak the corn husks in warm water, using a plate to keep them submerged, for at least 30 minutes or until pliable. Set aside.

Cut each jalapeño into 3 slices and set aside.

Preheat a medium skillet with vegetable oil over medium heat for 2 minutes. Add the onion and sauté for 1 minute. Add the garlic and cook for 30 seconds. Add the jalapeños, salt, and pepper, and sauté for 2 minutes. Set aside.

Drain the corn husks and pat dry with paper towels. Set aside.

Using a stand mixer with a paddle attachment, beat the vegetable shortening on high speed for 2½ minutes. Scrape down the bowl and beat for another 2½ minutes.

Add the masa, baking powder, salt, and vegetable broth. Mix on medium speed for 7½ minutes, stop the mixer, and scrape down the bowl with a spatula. Continue mixing for another 7½ minutes. Remove the bowl and get ready to assemble the tamales.

To assemble: Spread 1/3 cup of dough onto the widest part of a corn husk. Place 2 slices of jalapeño and some onions in the center of the dough, add 3 tablespoons of cheese, and another slice of jalapeño. Fold the sides of the corn husk toward the center, then fold the narrow end of the husk up toward the wide end.

Place the steamer basket inside a pot with water (make sure the bottom of the basket does not touch the water). Arrange the tamales standing upright in the steamer. Cover the tamales with the reserved husks and bring the water to a boil over high heat. Reduce the heat to low and steam the tamales for 1 hour. Remove from the pot and let rest for 5 minutes before unwrapping.

Serve with crema and queso fresco. Enjoy!