-
1
Put the corn husks in a roasting pan of warm water; soak until softened, about 30 minutes.
-
2
Meanwhile, prepare the dough: Whisk the masa harina, baking soda and sea salt in a large bowl.
-
3
Stir in the chicken broth and lard with a wooden spoon to make a thick dough.
-
4
(If it seems dry, add a splash of broth.)
-
5
Let the dough rest 30 minutes.
-
6
Meanwhile, preheat the broiler.
-
7
Put the poblanos on a foil-lined broiler pan; broil, turning, until charred, about 7 minutes.
-
8
Transfer to a bowl, cover with plastic wrap and set aside 10 minutes.
-
9
Peel off the skins, then stem, seed and dice the peppers.
-
10
Heat the butter and vegetable oil in a skillet over medium heat.
-
11
Add the onion and scallions and cook until soft, about 5 minutes.
-
12
Add the poblanos, tomatoes and vinegar, season with kosher salt and pepper, and cook 5 more minutes.
-
13
Remove from the heat and let cool completely.
-
14
Fold in both cheeses.
-
15
Remove the corn husks from the water and gently squeeze dry.
-
16
Tear 4 husks into thin strips to use as ties.
-
17
Spread a heaping tablespoonful of dough onto the wide end of each remaining husk, leaving a 1/2-inch border on the top and both sides and 3 inches on the tapered end.
-
18
Spread 1 tablespoon of the cheese mixture over the dough, then roll up the tamale into a cigar shape.
-
19
Fold up the tapered end and tie closed with a strip of husk.
-
20
Put the tamales upright in a steamer basket set over a few inches of boiling water; steam until the filling is firm, 30 to 40 minutes.
-
21
Remove the tamales and let rest 10 minutes.
-
22
Mix the sour cream and lime zest in a small bowl and season with kosher salt.
-
23
Unwrap the tamales and serve with the lime sour cream.
-
24
Photograph by Jacob Snavely
