Directions

Prepare the Filling

1. Char poblano chiles over an open flame or under a broiler until the skins are fully blackened.

2. Transfer the chiles to a covered container or sealable bag and allow to steam for 10 minutes.

3. Carefully remove the charred skin using a small knife. Next, remove the stem, slice the chiles open, and remove the seeds. Slice the chiles into thin strips and set aside.

4. Cut Oaxaca cheese into 30 strips of 2-3 ounces each and set aside.

Prepare the Masa

1. Beat the lard with a mixer until smooth and creamy, about 2 minutes.

2. Gradually add the masa harina and mix until incorporated.

3. Slowly add the hot chicken broth, alternating with the masa harina, and continue mixing.

4. Scrape down the sides of the bowl occasionally to ensure even mixing.

5. Add kosher salt to taste.

6. The masa should feel tacky to the touch but not wet. Once ready, set aside.

Assemble and Cook the Tamales

1. While preparing the masa, soak corn husks in warm water for 10–15 minutes, then rinse to remove debris or silk. Shake off excess water.

2. With the wide end of the husk closest to you and the smooth side facing up, spread an even layer of masa from side to side, leaving the narrow end uncovered.

3. Add 3 poblano rajas and 1 Oaxaca cheese strip to the center of the masa.

4. Fold the sides of the corn husk inward, then fold the top down to close the tamal.

5. Prepare a large steamer pot by filling it with water and lining the insert with loose corn husks.

6. Place the tamales upright with the open side facing up.

7. Steam for 1.5–2 hours or until the masa easily pulls away from the husk.

8. Remove the tamales from the steamer, unwrap, and serve warm with your favorite salsa.