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1
Cook first 4 ingredients in heavy large skillet over high heat until charred in spots but still firm, turning occasionally, about 5 minutes.
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2
Transfer to processor; using on/off turns, chop coarsely.
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3
Add all remaining ingredients.
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4
Blend to coarse puree.
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5
Season with salt and pepper.
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6
(Can be made 1 day ahead.
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7
Cover; chill.)
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8
Selecting the largest and cleanest husks, place half of husks in large bowl; fill bowl with warm water.
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9
Weigh husks down with plate; soak husks until soft, separating occasionally, about 2 hours.
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10
Form 36 ties by tearing several husks into 1/2-inch-wide strips.
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11
Char chilies directly over gas flame or under broiler until blackened on all sides.
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12
Place in medium bowl; cover tightly with plastic.
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13
Let stand 10 minutes.
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14
Peel, seed, and chop chilies.
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15
To make dough, blend Masa Harina, butter, sugar, and 1 teaspoon salt in processor until coarse meal forms.
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16
Add broth and blend in (mixture will be crumbly).
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17
Transfer masa mixture to large bowl.
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18
Blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper, and 1 1/4 teaspoons salt in processor until coarse puree forms.
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19
Stir puree, then 2 1/2 cups corn into masa.
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20
For each tamale, open 1 large softened husk.
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21
Place 1/3 cup tamale dough in center of husk.
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22
Make depression in center of dough; fill with 1 tablespoon chilies, then 1 tablespoon cheese.
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23
Using moistened fingertips, press dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk.
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24
Fold 1 long side of husk over filling and roll up to enclose.
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25
Tie ends of filled husks tightly with husk strips.
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26
Add enough water to large pot containing steamer insert to reach bottom of insert.
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27
Layer tamales in steamer insert.
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28
Bring water to boil; cover pot.
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29
Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 1 hour.
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30
(Can be made 1 day ahead.
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31
Cool slightly.
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32
Refrigerate.
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33
Before serving, re-steam 45 minutes to heat through.)
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34
Serve tamales in husks with salsa.
