Poblano and Cheese Tamales (Tamales de Rajas con Queso) Recipe

Place the dried corn husks in a large bowl and cover with hot water. Let them soak for about 30 minutes to soften.

In a mixing bowl, combine the masa harina, vegetable broth, vegetable shortening, baking powder, and salt. Mix until well combined and a smooth dough forms.

Remove one corn husk from the water and pat dry. Spread a small amount of the masa dough onto the corn husk, leaving a border around the edges.

Place a few slices of roasted poblano pepper and a sprinkle of shredded cheese in the center of the masa dough.

Fold the sides of the corn husk towards the center, enclosing the filling, and then fold the bottom and top of the corn husk to seal the tamale.

Repeat with the remaining corn husks and filling ingredients until all the dough and filling are used.

Place a steamer basket in a large pot and fill with water until it reaches just below the basket. Bring the water to a boil.

Arrange the tamales in the steamer basket, standing them upright with the folded side down. Cover the pot and steam for about 1.5 to 2 hours, or until the masa is firm.

Remove the tamales from the steamer and let them cool slightly before serving.

Serve the Poblano and Cheese Tamales with salsa or hot sauce.