Pumpkin Seed Pesto and Ricotta Tamales

**Prepare the Corn Husks:** Soak the corn husks in a large bowl of hot water for at least 30 minutes, or until pliable. Keep them submerged.

**Make the Pumpkin Seed Pesto:** In a food processor, combine the toasted pumpkin seeds, cilantro, garlic, jalapeño (if using), lime juice, and Parmesan cheese. Pulse until coarsely chopped. While the processor is running, slowly drizzle in the olive oil until a paste forms. Season with salt and pepper to taste.

**Prepare the Masa:** In a large bowl, combine the masa harina, baking powder, and salt. Gradually add the warm vegetable broth, mixing with your hands until a smooth dough forms. It should be similar in consistency to thick cake batter. Beat in the whipped shortening until well combined and the dough is light and airy. To test the masa, drop a small ball into a glass of cold water. If it floats, it's ready.

**Assemble the Tamales:** Take a soaked corn husk and pat it dry. Spread about 2-3 tablespoons of masa dough evenly over the husk, leaving a 1-inch border on the sides and bottom. Spoon about 1 tablespoon of pumpkin seed pesto and 1 tablespoon of ricotta cheese in the center of the masa. Fold the sides of the husk over the filling, then fold up the bottom. You can tie the top with a strip of corn husk to secure it, if desired.

**Steam the Tamales:** Arrange the tamales upright in a steamer basket set inside a large pot with about 1-2 inches of water. Make sure the water level doesn't reach the tamales. Bring the water to a boil, then reduce heat to medium-low, cover, and steam for 1 hour 30 minutes, or until the masa is firm and pulls away easily from the husk. Check the water level occasionally and add more if needed.

**Rest and Serve:** Once cooked, let the tamales rest in the steamer for 10 minutes before serving. This will help them set up properly. Serve hot, with your favorite toppings, like salsa, sour cream, or pickled onions.