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1
Place the husks in a deep saucepan; cover with water.
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2
Bring to a boil over high heat.
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3
Remove from heat; set a plate over the husks to keep them submerged.
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4
Soak 1 hour.
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5
Prepare the filling: Place 2 cups corn in the bowl of a food processor; pulse to a medium-coarse puree.
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6
Add the lard; pulse five or six times.
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7
Add the masa harina, sugar, salt, and baking powder; pulse until combined.
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8
Process until the mixture is light, fluffy, and evenly combined, about 1 minute; scrape down the sides of the bowl once or twice.
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9
Transfer the mixture to a bowl; stir in the remaining 1 cup corn until combined.
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10
Chill the filling until ready to assemble.
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11
Remove a large husk from the water; pat dry.
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12
Unroll, and tear along the grain to make 1/4-inch-wide strips (you need two per tamale).
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13
Remove another large piece; pat dry.
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14
Place on a work surface, pointed end facing away from you; scoop 1/4 cup batter into the middle; spread into a 4-inch square, leaving a 1 1/2-inch border.
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15
Place some chile strips down the center; sprinkle with 2 tablespoons cheese.
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16
Pick up the long sides of the husk so the batter encases the filling.
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17
Bring the sides together to form a cylinder.
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18
Fold the wide end under; tie with a husk strip.
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19
Tie the pointed end near batter; fray the exposed husk.
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20
Repeat with the remaining husks, batter, poblanos, and cheese.
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21
Fill a wok or large skillet with 2 inches water.
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22
Line the bottom of a bamboo steamer basket with husks; set the basket in place.
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23
Lay the tamales in the steamer over high heat.
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24
When steam puffs out, reduce heat to medium.
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25
Steam 1 hour 15 minutes; add water to the pan as necessary.
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26
Check for doneness by unwrapping a tamale; the mixture should release easily and feel soft.
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27
If it sticks, rewrap; steam 15 to 20 minutes more.
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28
Remove from heat; let stand 15 minutes; tamales will stay warm about 1 hour.
