Soak the dried corn husks in warm water for 30 minutes.

In a mixing bowl, combine masa harina, baking powder, and salt.

Add softened vegetable shortening and chicken broth to the masa mixture, mixing until smooth.

Stir in the cooked shredded chicken and salsa.

If using cheese, add it to the masa mixture.

Spread a portion of the masa mixture onto the center of each soaked corn husk, fold husks over to encase the filling.

Arrange the tamales upright in a steamer and steam for about 2 hours or until the masa separates easily from the husk.