Soak corn husks in hot water for 30 minutes. Overnight is best.
Drain and shake off any excess water from the corn husks.
Apply a thin layer of masa.
Add your a slice of Jalapeño pepper.
Add a slice of cheese.
Use your best judgement. If using a larger corn husks, add more cheese.
Fold the corn husks sides inward.
Fold the corner top in to the center and set aside.
Place already assembled tamales standing upward, with the open-side up.
Fill the bottom of a large steamer with water.
You will always have corn husks that are NOT good. Add those to the bottom of steamer, above the steamer insert.
Add tamales open side up to the bottom of the pot.
Steam for 1 /2 to 2 hours, or until the masa removes easily from the corn husk.