Tamales de Rajas con Queso

Soak corn husks in warm water for at least 2 hours until pliable. Weigh them down so they stay submerged.

Roast poblanos directly over a flame or under the broiler until charred on all sides. Place in a plastic bag for 10 minutes, then peel, seed, and slice into strips (rajas).

Beat the lard with salt and baking powder until fluffy, about 5 minutes. Gradually add masa harina alternating with warm broth. The masa is ready when a small ball floats in water.

Spread 2 tablespoons of masa on a corn husk, leaving borders. Add a strip of rajas and a pinch of cheese in the center.

Fold the husk: sides in first, then fold the bottom up. Place seam-side down in the steamer.

Steam for 1 hour to 1 hour 15 minutes. The tamales are done when the masa pulls away from the husk cleanly.