Cheese and Poblano Tamales

Soak corn husks in a large bowl, then cover them with boiling water. Allow the husks to rehydrate for 30 to 60 minutes, depending on their thickness. Remove them from the water and lay flat on a work surface, covering them with a clean, damp cloth.

Meanwhile, prepare the grill pan or griddle by lining it with aluminum foil and placing it over high heat. Arrange poblano peppers in a single layer on the foil, then grill them until they're charred and blackened, turning them occasionally. Transfer the peppers to a resealable plastic bag and let them steam for 10 to 15 minutes. Peel off their skins, remove the seeds, and cut them into strips.

In a separate pot, combine tomatillos with water and bring the mixture to a boil. Cook until they change color, about 5 minutes. Drain the pot and transfer the tomatillos to a blender. Blend them until smooth, then set the sauce aside.

Heat 1 tablespoon of lard in a large pot over medium heat. Cook and stir the onion until it's soft and translucent, about 5 minutes. Add the blended tomatillos and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the flavors are well combined, about 5 minutes. Add the poblano pepper strips and cilantro, then cook for an additional 5 minutes. Remove from heat and let the mixture cool, about 10 minutes.

In a separate bowl, beat the remaining lard with an electric mixer until creamy. Season it with salt and continue beating for a few minutes. Beat in the masa harina and baking powder until well combined. Gradually add broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that's similar to cookie dough. Test if the masa mixture is ready by dropping a small ball of it into a glass of cold water; if it floats, it's ready; if not, keep working the dough a little longer.

Choose 1 wide corn husk or 2 small ones. Spread about 2 tablespoons of the masa mixture onto the corn husk, filling it 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of tomatillo sauce and a slice of Monterey Jack cheese in the center of the masa mixture. Fold the sides of the husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with the remaining husks.

Place a steamer insert into a saucepan and fill it with water to just below the bottom of the steamer. Bring the water to a boil. Place the tamales, open-side up, into the insert. Cover and steam until the filling is heated through and separates from the husk, about 1 hour 15 minutes. Let the tamales rest for 15 minutes before serving.