To make the vegetable broth, bring all the ingredients to a boil and let simmer for 20 minutes. Discard the onion and garlic. This broth will be used to make the masa.

Fire roast peppers until blackened, takes about 10 minutes. Place peppers in a plastic bag and seal shut for 10 minutes. Slide and peel the skin off the peppers. Remove the stem and seeds. Slice the peppers long ways into thin strips.

Cut the cheese into a 4"x 1/4" x 1/4" sticks to easily place into the tamales.

Submurdge and soak the corn husks in water for 10 minutes

Fill steamer pot with water up to the bottom of the strainer

Spread about 1/4 cup of masa onto the top left corner of the corn husk, about a 4"x4" square. Add in two strips of pepper and 1 stick of cheese to the center of the masa. Roll in the left corner, pulling all the mixture into the center and continue to roll the rest of the husk. Bend the bottom of the husk up and place facing up into a steamer pot. Continue to fill the pot up until full of standing up tamales.

Cover the steamer pot and bring to boil. Lower heat to medium low, and steam for 1 hour.

Tamales are best right out of the pot, hot hot hot. Add some of Auntie Dee-Dee's Fire Roasted Salsa to complete.