Smoked Cheddar Cheese Tamales

• 40 dried corn husks (about 5 ounces)
• 4 cups masa harina (corn flour)
• 1/4 teaspoon baking soda
• 2 teaspoons sea salt
• 4 cups low-sodium chicken broth, warmed
• 1 cup lard or vegetable shortening, melted
• 6 poblano chile peppers
• 4 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1 cup chopped white onion
• 1 cup chopped scallions
• 1/2 cup diced tomatoes
• 1 tablespoon apple cider vinegar
• Kosher salt and freshly ground pepper
• 1 pound smoked cheddar cheese, coarsely grated (about 4 cups)
• 1/2 pound Vermont white cheddar cheese, coarsely grated (about 2 cups)
• 1 cup sour cream
• 1 tablespoon grated lime zest

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

corn husks, masa harina, baking soda, salt, lowsodium, lard, peppers, unsalted butter, vegetable oil, white onion, scallions, tomatoes, apple cider vinegar, kosher salt, cheddar cheese, cheddar cheese, sour cream, lime zest

Taken from www.foodnetwork.com/recipes/smoked-cheddar-cheese-tamales-recipe.html (may not work)