Tamales de Rajas con Queso

Instructions

1. Soak the corn husks in warm water for at least 30 minutes until they are pliable.
2. Roast the poblano peppers over an open flame or under a broiler set to high (500°F). Turn with tongs until blackened on all sides, about 5-7 minutes. Place the roasted peppers in a bowl and cover with a plate or plastic wrap to steam for 15 minutes. Once cooled, peel the skins, remove seeds, and slice into strips.
3. In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Stir in the poblano strips, cumin, and garlic powder. Cook for an additional 2 minutes, then remove from heat and set aside.
4. In a large bowl, beat the vegetable shortening or lard with an electric mixer on medium speed until fluffy, about 1-2 minutes.
5. In a separate bowl, mix the masa harina, baking powder, and salt. Gradually add the masa mixture to the shortening, alternating with the warm broth. Continue beating until you have a fluffy and moist dough.
6. Drain the soaked corn husks and pat dry. Take one husk, with the wide end facing you, and spread about 1/4 cup of masa dough in the center, leaving about 1 inch at the top and bottom.
7. Place a spoonful of the poblano-onion mixture and a sprinkle of Monterey Jack cheese in the center of the dough.
8. Fold the sides of the husk over the filling, then fold the narrow end up. Tie the tamale with a strip of corn husk or kitchen string if necessary.
9. Set up a steamer basket in a large pot. Fill the bottom with water, ensuring it doesn’t touch the basket. Stand the tamales upright in the basket, using corn husks to keep them from falling if needed.
10. Cover the tamales with a damp cloth and a lid. Steam over medium heat for about 1 1/2 to 2 hours. Check periodically to add more water if necessary. The tamales are done when the masa easily pulls away from the husk.
11. Let the tamales rest for a few minutes before serving, allowing the masa to firm up slightly.
12. Tip: If you have leftover tamales, they freeze well. To reheat, place tamales in a steamer for about 20 minutes, or microwave wrapped in a damp paper towel for 2-3 minutes.