Mama Maggie's Kitchen

For the Corn Husks:
0 Open the package and separate the corn husks. 
1 Remove any hair or debris. 
3 Rinse and submerge under hot water. 
4 Place a heavy object to make sure they stay under water. 
5 Rinse repeat. You might need to do this a few times. 
To Make the Masa:
9 Beat the lard with your mixer until it's smooth and creamy. About 2 minutes. 
10 Combine masa harina, salt, and baking powder in a bowl. 
11 Slowly add the dry ingredients to the lard. 
12 Add some of the water. 
14 Alternate between adding the dry ingredients and water until fully incorporated. 
15 Scrape down the sides of the bowl every so often. 
13 Mix together until you form a smooth dough. 
16 Set aside until ready to use. 
Poblano Peppers and Cheese:
18 Rinse and pat dry the poblano peppers. 
19 Meanwhile, turn on the broiler. 
20 Place on a baking sheet. 
21 Bake under the broiler for 7 minutes. 
22 Turn and return them under broiler for another 5 minutes. 
23 Cover with plastic wrap to steam. 
24 After 10 minutes, use a knife to remove the charred skin. 
25 Cut off the stems and cut in half. 
26 Remove the seeds, and cut into long strips. 
27 Set aside until ready to use. 
28 Cut the cheese into long strips and set aside. 
Assembling Tamales:
6 Drain and discard the water from the corn husks.
7 Shake off any excess water before assembling. 
30 Apply a thin layer of masa.
31 Add a slice of roasted poblano pepper. Add more if using a larger corn husk. 
32 Add a slice of cheese. Again, add more if you are using a larger corn husk.
33 Use your best judgment. You might need less of the filling if using a smaller corn husk. 
34 Fold the corn husks sides inward.
35 Fold the corner top to the center and set aside.
36 Place already assembled tamales standing upward, with the open-side up.
37 Fill the bottom of a large steamer with water.
38 You will always have corn husks that are NOT good. Add those to the bottom of steamer, above the steamer insert.
39 Add tamales open side up to the bottom of the pot.
40 Steam for 1 1/2 to 2 hours, or until the masa removes easily from the corn husk.
41 Serve. Unwrap and top with your favorite salsa.