Soak the corn husks in a large bowl of hot water for at least 30 minutes or until softened.

Prepare the filling: Preheat oven to broil. Using plastic gloves, slice and seed the jalapeños. Place on a cookie sheet, cut side down. Broil peppers for 3-5 minutes or until skins are charred and bubbly. Carefully remove from the cookie sheet and place peppers in a plastic ziplock bag. Close bag, and all peppers to “sweat” for 10 minutes. After 10 minutes, remove peppers from the bag, peel off the skin, and discard. Slice jalapeños into small ¼ inch slices.

Slice cheese into ½ inch thick bricks.

Assemble the tamales: Lay softened corn husk on a clean surface with the wide end at the top. Scoop about ¼ cup of masa onto the top center of the corn husk. With the back of a spoon, spread the dough into a thin layer, about a ¼ inch thickness, along the top half of the corn husk. Place 1 cheese brick, a couple of slices of jalapeños, and 1 tablespoon of salsa in the center of the masa. Wrap one side of the corn husk up and over the filling, then fold to overlap the other side. Fold the bottom part of the husk up. Place tamales standing upright in the steamer or instant pot, with their open end up. You want the pan to be relatively full of the uncooked tamales in order to keep them standing.

To cook the tamales- If using a tamale steamer, add about an inch of water to the pan underneath the rack. Snugly stand tamales in pan. Cover pot and steam for 45 minutes to 1 hour.

If using an Instant Pot, add ½ cup of water to the bottom of the pan. Cover the rack with foil and place over the water. Place tamales in pot and cover. Cook on Manual/High Pressure for 27 minutes, then allow Instant Pot to naturally release.

To check that tamales are done, remove one to test. If the husk pulls away from the masa cleanly and it does not look sticky, then they are done. If not, return to the pan and cook for an additional 5 minutes.