Chile-Cheese Tamales

• 4 ounces dried corn husks
• 3 cups corn kernels, drained well
• 1/2 cup (4 ounces) fresh pork lard or solid vegetable shortening
• 2 cups masa harina mixed with 1 1/2 cups hot water, cooled to room temperature
• 2 tablespoons sugar
• 1 1/2 teaspoons coarse salt
• 1 1/2 teaspoons baking powder
• 2 poblano chiles, roasted, seeds and ribs removed, and cut into 1/4-inch strips
• 2 cups (8 ounces) grated Monterey Jack cheese

1. Place the husks in a deep saucepan; cover with water.
2. Bring to a boil over high heat.
3. Remove from heat; set a plate over the husks to keep them submerged.
4. Soak 1 hour.
5. Prepare the filling: Place 2 cups corn in the bowl of a food processor; pulse to a medium-coarse puree.
6. Add the lard; pulse five or six times.
7. Add the masa harina, sugar, salt, and baking powder; pulse until combined.
8. Process until the mixture is light, fluffy, and evenly combined, about 1 minute; scrape down the sides of the bowl once or twice.
9. Transfer the mixture to a bowl; stir in the remaining 1 cup corn until combined.
10. Chill the filling until ready to assemble.
11. Remove a large husk from the water; pat dry.
12. Unroll, and tear along the grain to make 1/4-inch-wide strips (you need two per tamale).
13. Remove another large piece; pat dry.
14. Place on a work surface, pointed end facing away from you; scoop 1/4 cup batter into the middle; spread into a 4-inch square, leaving a 1 1/2-inch border.
15. Place some chile strips down the center; sprinkle with 2 tablespoons cheese.
16. Pick up the long sides of the husk so the batter encases the filling.
17. Bring the sides together to form a cylinder.
18. Fold the wide end under; tie with a husk strip.
19. Tie the pointed end near batter; fray the exposed husk.
20. Repeat with the remaining husks, batter, poblanos, and cheese.
21. Fill a wok or large skillet with 2 inches water.
22. Line the bottom of a bamboo steamer basket with husks; set the basket in place.
23. Lay the tamales in the steamer over high heat.
24. When steam puffs out, reduce heat to medium.
25. Steam 1 hour 15 minutes; add water to the pan as necessary.
26. Check for doneness by unwrapping a tamale; the mixture should release easily and feel soft.
27. If it sticks, rewrap; steam 15 to 20 minutes more.
28. Remove from heat; let stand 15 minutes; tamales will stay warm about 1 hour.

corn husks, corn kernels, fresh pork lard, hot water, sugar, coarse salt, baking powder, poblano chiles, grated monterey

Taken from www.epicurious.com/recipes/food/views/chile-cheese-tamales-392181 (may not work)