Steamy Tamales de Rajas con Queso

Soak the dried corn husks in a large bowl of hot water for at least 1 hour until they are completely pliable. Weigh them down with a plate to keep them submerged. Drain and pat dry before using.

Roast the poblano peppers directly over a gas flame or under the broiler, turning frequently, until the skin is completely blackened and blistered on all sides, about 8-10 minutes. Place in a bowl, cover tightly with plastic wrap, and steam for 15 minutes. Peel, stem, and seed the peppers, then cut into thin strips (rajas).

Heat the vegetable oil in a skillet over medium heat. Sauté the sliced onion until soft and translucent, about 3-4 minutes. Add the garlic and cumin, cook for 30 seconds, then add the poblano strips. Cook together for 2 minutes. Stir in the crema, season with salt, and set the filling aside to cool.

Prepare the masa dough: Using a stand mixer with the paddle attachment, beat the lard or shortening on medium-high speed for 3-5 minutes until light and fluffy. In a separate bowl, mix the masa harina with the warm broth until a soft dough forms. Add the masa mixture to the whipped lard in batches, mixing on medium until combined. Add the baking powder and salt, then beat on medium-high for another 2-3 minutes until the dough is light and airy. Test by dropping a small ball of dough into a glass of cold water; if it floats, it's ready.

Assemble the tamales: Take a soaked corn husk and spread about 2-3 tablespoons of masa dough in a thin, even layer over the wider half of the husk, leaving a 1-inch border on the sides and the narrow end uncovered. Spoon a line of the rajas filling down the center, add a generous pinch of shredded Oaxaca cheese and an epazote leaf if using.

Fold the long sides of the husk toward the center so the masa wraps around the filling, then fold the narrow empty end up toward the top. Tie with a thin strip of corn husk if desired for a secure seal. Repeat with remaining husks, masa, and filling.

Stand the tamales upright in a steamer pot with the open end facing up. Steam over simmering water for 1 to 1-1/2 hours, checking occasionally to ensure the pot doesn't run dry. The tamales are done when the masa pulls cleanly away from the husk. Let rest for 10 minutes before serving.