Soak 18 to 20 (some may tear so soak extra) corn husks in water for an hour and a half. Remove from the water and dry well.

In a medium mixing bowl whisk the masa baking powder, and salt together until they’re well combined. Add the broth and stir or use your hands to mix well. The dough should be sticky.

In a large mixing bowl beat the butter until light and fluffy. Add the masa mixture and mix until smooth and sticky.

Heat a large skillet and heat the oil on medium heat. When the oil is hot add the onions and cook until they begin to lose their water and become translucent. Add the jalapeno pepper and cook for three minutes. Add the mushrooms and cook until they begin to release their water. Add the salt, pepper, and chipotle cayenne and stir to blend. Cook until the water from the mushrooms evaporates.

Evenly spread approximately ⅓ of a cup of the masa dough on a corn husk and then top with 2 to 3 tablespoons of the mushroom mixture. Fold the husk over the masa and roll until tight. Take a thin strip of the stalk and tie the ends of the husks.

Repeat until the mushroom mixture is used up.

In a large pot add a steaming basket and fill with water until it just touches the basket. Add the tamales and cover. Steam for one hour. Make sure to check that the water isn’t evaporating every once in a while.

Remove the tamales from the pan and let cool.

Remove them from the husks and top with your favorite salsa.

Note: refrigerate if you won't be eating immediately.