Goat Cheese and Fig Tamales with Balsamic Glaze

Soak the corn husks in hot water for at least 30 minutes to soften them.

In a large bowl, combine the masa harina, baking powder, and salt. Gradually add the warm vegetable broth, mixing until a smooth dough forms.

In a separate bowl, beat the softened vegetable shortening until light and fluffy. Gradually add the shortening to the masa mixture and beat until well combined. The masa should be light and airy. If desired, add the honey to the goat cheese and mix thoroughly.

Gently fold the crumbled goat cheese and chopped dried figs into the masa mixture.

Remove the softened corn husks from the water and pat them dry. Spread a thin layer of the masa mixture onto each corn husk, leaving about 1 inch of space at the edges.

Fold the sides of the corn husk towards the center, and then fold up the bottom to create a sealed packet.

Place the tamales upright in a steamer basket or tamale steamer set over a pot of boiling water. Make sure the water level is below the steamer basket.

Cover the steamer and steam the tamales for 30-35 minutes, or until the masa is firm and easily pulls away from the corn husk.

Carefully remove the tamales from the steamer and let them cool slightly before opening.

Drizzle each tamale with balsamic glaze before serving.