Poblano and Cheese Tamales (Tamales de Rajas con Queso)

Prepare the Corn Husks: Submerge corn husks in a large bowl filled with boiling water. Allow them to soak for 30 to 60 minutes until pliable. Drain well, arrange on a work surface, and cover with a damp towel to prevent drying. (Time: 60 minutes)

Roast the Poblanos: Preheat a heavy cast iron grill pan or griddle over high heat and line with foil. Place poblano peppers in a single layer and grill, turning occasionally, until blackened on all sides (3-5 minutes). Transfer peppers to a resealable plastic bag and steam for 10-15 minutes. Peel off the blackened skins, remove the seeds, and cut into strips. Set aside. (Time: 20 minutes)

Make the Tomatillo Sauce: Place tomatillos in a medium pot and cover with water. Bring to a boil and cook until the tomatillos change color (about 5 minutes). Drain, transfer to a blender, and blend until smooth. Set the sauce aside. (Time: 10 minutes)

Sauté Aromatics and Combine: Heat 1 tablespoon of lard in a large pot over medium heat. Add the chopped onion and cook until softened and translucent (about 5 minutes). Pour in the blended tomatillo sauce, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 5 minutes to allow the flavors to meld. Stir in the poblano pepper strips and cilantro; cook at a boil for 5 minutes more. Remove from heat and let cool slightly (about 10 minutes). (Time: 25 minutes)

Prepare the Masa: In a large bowl, beat the remaining lard with an electric mixer until creamy. Season with salt and continue beating for a few minutes. Gradually beat in the masa harina and baking powder until well combined. Slowly mix in the chicken broth, about 1/4 cup at a time, until the dough reaches a smooth, workable consistency, similar to cookie dough. To test the masa, drop a small ball into a glass of cold water; if it floats, it's ready. If not, continue working the dough. (Time: 15 minutes)

Assemble the Tamales: Select one wide corn husk or two smaller ones, overlapping if needed. Spread about 2 tablespoons of masa mixture onto the corn husk, filling it 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of tomatillo sauce and a slice of Monterey Jack cheese (or your cheese of choice) in the center of the masa. Fold the sides of the husk together, one over the other. Fold the bottom of the husk over the seam of the folded sides. Repeat with the remaining husks. (Time: 45 minutes)

Steam the Tamales: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Arrange the tamales, open-side up, in the insert. Cover and steam until the filling is heated through and the masa separates easily from the husk (about 1 hour 15 minutes). Let the tamales rest for 15 minutes before serving. (Time: 90 minutes)