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1
Place corn husks in clean kitchen sink with plug to hold water, pour very hot water over husks and let soak.
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2
Take husks out of water and allow to drain in dish drainer (try to stand them straight up so that the water will drain easier).
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3
Place all dry ingredients in mixer and blend.
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4
Pour hot shortening into dry ingredients slowly and blend until evenly distributed about 2 minutes.
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5
Pour 1 quart of the hot chicken broth into mixture slowly so as not to splash.
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6
Mix on medium until incorporated.
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7
Slowly add additional broth to mixture until it is a slightly thicker consistency of hummus (spreadable).
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8
Mix on high for about 5 minutes to make it light and fluffy.
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9
Stir in the chiles.
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10
Mix all the cheese together and then make logs the size of a frankfurter, about 5 inches long and 3/4-inch thick.
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11
Cover and refrigerate.
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12
Take masa and husks to your area to begin spreading the masa.
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13
Take a husk and make sure that you have the smooth, shiny side up and put about 1 1/2 tablespoons of the masa and spread it with a metal spatula across the center of the husk and then down to about a 1/4-inch from the end and you should have at least 2-inches from the top.
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14
Chef's Note: I normally stack a few then I put a cheese log in and roll them up and place them in the steamer.
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15
When you have completed all of the stuffing and rolling, place them in the steamer and put on the stove top.
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16
Bring the steamer to a rolling boil and turn down to a medium boil and let cook for about 2 to 2 1/2 hours till done.
