Rajas and Cheese Tamales

Soak 10 dried corn husks for tamales in hot water for 30 minutes until pliable; drain and pat dry.

Roast 3 poblano peppers in a dry hot skillet or under the broiler, turning, until the skin blisters and blackens. Cover for 10 minutes, then peel, remove the seeds, and cut the flesh into strips.

Slice the onion into thin half-moons. Heat oil, sauté the onion for 4 minutes until soft, add the poblano strips and salt, stir, and cook for another 5 minutes; remove the filling from the heat.

Beat the lard for 3–4 minutes until light and fluffy. Mix in the corn masa and baking powder, then gradually pour in cold vegetable stock and add salt; knead into a soft, pliable dough.

Spread about 2 tablespoons of dough over the wide part of each husk, leaving the edges bare. Place the poblano filling and a strip of Oaxaca cheese in the center, fold the sides of the husk toward the middle, and fold the narrow end up.

Pour water into a steamer below the rack level, bring to a boil, stand the tamales upright with the seam facing in, cover with husks and the lid. Steam over high heat for 60 minutes, topping up with hot water as needed.

Turn off the heat and let the tamales rest, covered, for 10 minutes. Serve hot: the cooked dough should pull away easily from the husk.