Tamales de Rajas con Queso (Poblano and Cheese Tamales)

• 16 pieces Corn husks
• 4 medium Poblano pepper
• 1 medium Yellow onion
• 2 cloves Garlic
• 40 g Pickled jalapeños
• 1 tsp Dried oregano
• 2 tsp Fine sea salt
• 300 g Masa harina
• 2 tsp Baking powder
• 120 g Lard
• 420 ml Vegetable stock, warm
• 200 g Shredded Mexican cheese blend

1. Put the corn husks in a large bowl and cover with very hot water. Weight them down so they stay submerged, then soak until pliable. Drain well and keep covered with a clean tea towel so they do not dry out.
2. Heat the oven to 230°C (445°F). Put the poblano peppers on a baking tray and roast, turning once, for 12 to 18 minutes until blistered and blackened in patches. Tip into a bowl, cover, and leave to steam so the skins loosen.
3. Peel the peppers, remove the seeds, then cut into thin strips. Thinly slice the onion and finely chop the garlic. Finely chop the pickled jalapeños.
4. In a mixing bowl, combine the poblano strips, onion, garlic, pickled jalapeños, dried oregano and 0.5 tsp of the fine sea salt. Toss well and set aside so the flavours mingle while you make the masa.
5. In a mixing bowl, whisk together the masa harina, baking powder and the remaining fine sea salt. In a separate bowl, whisk the lard until lightened, then whisk in the masa mixture. Add the warm vegetable stock gradually, mixing until you have a soft, spreadable dough that holds its shape.
6. Lay a soaked husk smooth side up, with the wide end closest to you. Spread a thin layer of masa over the centre, leaving a border at the sides and the narrow end. Add a line of the poblano mixture and a small handful of the shredded Mexican cheese blend down the middle.
7. Fold the long sides of the husk over the filling so the masa encloses it, then fold up the narrow end. Repeat with the remaining husks, masa and filling. Keep the assembled tamales covered as you work so the husks stay supple.
8. Set up a steamer over a large pot with a few centimetres of water, making sure the water does not touch the steamer base. Stand the tamales upright with the open ends facing up, packing them snugly so they do not unravel. Cover and steam over a steady simmer for 60 minutes, topping up with hot water if needed.
9. Check a tamal: the husk should peel away cleanly and the masa should feel set and fluffy. Rest the tamales, covered, for 10 minutes to firm slightly. Serve hot so the cheese stays soft and melty.

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