Roasted Poblano And Cheese Tamales

Instructions

1. Prepare the corn husks by soaking them in a bowl of warm water for at least an hour, until they become pliable. Once softened, pat them dry with a clean kitchen towel and set them aside.

2. To roast the poblano peppers, preheat your oven's broiler. Place the whole poblanos on a baking sheet and broil, turning occasionally, until the skins are charred and blistered, about 10-15 minutes. Remove from the oven and place the peppers in a bowl covered with plastic wrap to steam for 10 minutes. Peel off the charred skins, remove the seeds, and dice the roasted poblanos.

3. In a large mixing bowl, combine the masa harina, vegetable broth, vegetable oil, baking powder, and salt. Mix well until a soft dough forms. If the dough is too dry, add additional vegetable broth, 1 tablespoon at a time, until you achieve a smooth consistency.

4. To assemble the tamales, take a soaked corn husk and spread a thin layer of masa dough in the center, leaving space at the edges. Spoon a portion of the diced roasted poblano peppers and shredded cheese onto the dough. Fold the sides of the husk over the filling, then fold up the bottom of the husk to enclose the tamale.

5. Repeat this process with the remaining ingredients until all the tamales are assembled. Arrange the tamales upright in a steamer basket, leaving space between them to allow for steam circulation. Fill the bottom of the steamer pot with water, making sure the tamales are not touching the water.

6. Cover the tamales with additional corn husks or a damp kitchen towel to trap the steam. Steam the tamales on medium heat for about 1 1/2 to 2 hours, or until the masa dough is cooked through and easily pulls away from the husks.

7. Once cooked, remove the tamales from the steamer and let them rest for a few minutes before serving. Unwrap and enjoy the piping hot tamales with your favorite garnishes such as salsa, sour cream, and fresh cilantro.