In a stockpot over high heat, bring 8 cups of water to a boil. Remove from the heat and add the corn husks, making sure to keep the husks separate. Let them soak for at least 1 hour before using them.

Bring to a boil, stirring occasionally, until chicken is cooked through; about 10-12 minutes.

Transfer chicken to a plate and strain the vegetables and broth through a fine mesh strainer, reserving and setting aside the broth to use again.

Meanwhile, in another pot, cook the ingredients for the sauce.

Strain the vegetables from the broth (no need to reserve) and add them to a blender. Sprinkle in cumin powder.

Pour the reserved broth into one of the saucepans simmer over medium-low heat for 5 minutes. Remove from the heat and set aside.

Shred the chicken, add it to the large bowl of sauce and stir to combine. Stir in the queso fresco. If the chicken mixture seems dry, add the warmed chicken broth a little bit at a time until desired consistency is reached. Add salt to taste.

To the large bowl of a stand mixer, add vegetable shortening and whip until fluffy and smooth (about 5 minutes).

In a separate bowl, mix together the instant corn flour, baking powder and salt then beat into the shortening until well incorporated.

Gradually add chicken stock, a little at a time, and beat on low speed until all broth has been added and a dough has formed. Increase speed to medium and beat for 10 minutes, until the dough is nice and fluffy. Pour in the reserve ¾ cup of green sauce and mix again on medium-low speed for several minutes. Taste and add more salt as needed. Cover with a damp paper towel so it doesn’t dry out.

Lay a cornhusk, rough side down, on a flat surface or hold it in your hand. Spread about 2-3 tablespoons of masa onto the lower half of the cornhusk, leaving a small border at the bottom. Spread the masa out evenly, not too thin or thick.

Add 1-2 tablespoons of the chicken mixture to the center. Fold in the sides of the husks then fold down the top, like a burrito. Repeat until all of the filling is used. Discard any leftover masa.

Optional: tie the husks with a small shred of husk or some cooking string. This isn’t always necessary, but will help to hold the husk in place and could be helpful in identifying if you are making different varieties of fillings.

Add water to the bottom of a large pot and add a steamer basket.

Add three or four small pieces of soaked corn husks to the bottom of the pot. Smash a large piece of aluminum foil into a ball and add it to the center of the pan.

Place filled and wrapped tamales, standing open side up, into the pot. Lean against the foil and work your way out. Slide three or four large corn husks down the sides of the pan around the tamales and cover the pot with the lid.

Turn heat to medium high and cook for one hour, adding water down the side of the pot every 15-20 minutes or whenever the water has run out. Be careful not to pour the water over the tamales and don’t fill above the steamer basket.

To test for doneness, pull a tamale from the pot and try to remove the husk. If it separates easily, it’s done. If not, cook for an additional 15 minutes or more as needed.

Remove the pan from the heat and let the tamales cool for 15-30 minutes before serving.