Tamales de Rajas con Queso

Step 1

Soak corn husks in a bowl of warm water for 20 minutes until pliable.

Step 2

Place poblano peppers directly over a gas flame or under the broiler until blackened on all sides, ~8 minutes total.

Step 3

Transfer peppers to a plastic bag, seal, and let steam for 5 minutes to loosen skin.

Step 4

Peel away charred skin under cool running water, then remove seeds and slice into thin strips.

Step 5

Beat softened butter with an electric mixer until pale and fluffy, about 2 minutes.

Step 6

Add masa harina and salt to butter in batches, alternating with warm broth, mixing until light and spreadable.

Step 7

Drop a small spoonful in cold water. If it floats, dough is ready; if it sinks, beat 1 more minute.

Step 8

Lay a corn husk flat. Spread 2 tbsp dough in the center, then top with 1 poblano strip and 1 cheese slice.

Step 9

Fold two long sides of the husk over the filling so edges meet, then fold up the bottom and fold down the top.

Step 10

Repeat with remaining husks, dough, peppers, and cheese until all filling is used.

Step 11

Stand tamales seam-side down in a steamer pot with 2 inches of water below the steaming rack.

Step 12

Cover and steam over medium-high heat for 35 minutes until a tamale pulls away from husk easily.

Step 13

Let rest 5 minutes. Serve warm with crema and cotija cheese on the side.