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Note: Chihuahua cheese available in most Hispanic markets, Queso Fresco available from Mozzarella Company 800-798-2954.
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Cover corn husks with hot tap water in a shallow baking dish.
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Bring chicken broth, creamed corn and milk just to a boil in a small saucepan over medium heat.
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Gradually add broth mixture to masa harina in a medium bowl, stirring with a wooden spoon, until well blended; cool.
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Heat broiler.
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Line a broiler pan with foil.
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Arrange poblanos and bell pepper on prepared pan and broil 4 inches from heat 10 to 15 minutes, turning until skins are evenly charred.
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Wrap in foil and let stand 15 minutes.
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Peel, seed and dice chile and bell pepper; transfer to a medium bowl.
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Heat oil in a large skillet over medium-high heat.
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Add onions and cook 2 to 3 minutes.
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Add garlic, reduce heat to medium and cook 1 minute more.
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Cool, then combine with chile, bell pepper and uncooked shrimp.
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Beat lard, baking powder, salt and sugar together in a large mixer bowl, until smooth.
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Gradually beat in masa harina mixture by spoonfuls, beating well after each addition.
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Continue to beat 5 to 8 minutes more, until mixture is light and fluffy.
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Stir in shrimp mixture and cheese (mixture will be stiff).
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Drain and rinse corn husks; keep covered with a damp towel (or follow foil directions below).
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Flatten one husk on work surface (overlapping two husks if small).
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Spoon 1/4 cup filling in center of husk.
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Spread into a 3-inch long log.
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Roll up lengthwise.
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Secure each end with string.
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Repeat with remaining husks and filling.
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To prepare tamales with foil: Cut each foil piece in half to make two 6x9-inch rectangles.
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Spread 1/4 cup filling in center of each rectangle.
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Fold all sides in to form 2x3-1/2-inch packets.
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(Can be made ahead. Place tamales in resealable plastic storage bags and freeze up to 1 month.) Place steamer rack in Dutch oven over 1 inch of water.
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Arrange tamales (unthawed if frozen) in rack.
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Cover; bring to a boil.
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Reduce heat to low and steam 30 minutes.
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Serve with Guacamole, if desired.
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(Nutrition facts are based on 1 tamale per serving.) yMasa Harina: A variety of flour made from specially processed corn.
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Used in tamales or to thicken sauces.
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Can be found in the baking section of most supermarkets.
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yyChile Poblano: Mild to medium-hot fresh chile.
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Popular for stuffing; usually roasted.
