Zucchini and Corn Tamales

Ingredients

• 30 large, softened corn husks
• 3 cups masa harina (corn flour)
• 2 teaspoons baking powder
• 2 teaspoons sea salt
• 2 1/3 cups vegetable broth, warmed
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 1 tablespoon olive oil
• 1/2 small red onion, diced
• 1 garlic clove, finely diced
• 3 cups zucchini, cubed small
• 1 tomato, cubed small
• 1/4 teaspoon dried oregano
• 1 teaspoon sea salt
• 1 cup sweet white corn
• 4 tablespoons cilantro, finely chopped
• 5 ounces Qué Mami Organics Red Enchilada Sauce
• 2 1/2 tablespoons Tabasco Pepper Sauce
• 8 ounces Monterey Jack cheese, cut into 1/2-ounce strips