Soak corn husks 12 hrs. Make tamale dough: 3 cups Masa para tamales + 8 ounces shortening + 3 cups of warm water. Mix dough in stand mixer & let rest for 15 minutes. Roast poblanos, seed and skin. Shred jack & mozzarella. Spread 2-3 Tbsp tamale dough on wide end of corn husk, lay down 3"'strip of roasted poblano and shredded cheese, press down on filling make a shallow trough in the dough. Using both sides of corn husk, gather the dough into narrow cylinder fully encasing the filling. Steam upright for 1 hour, or until dough pulls away from corn husk.