Poblano Pepper and Pepper Jack Cheese Tamales

Place the corn husks in a large bowl and fill with hot water. Place a heavy object, like a mug, on top of the corn husks to keep them submerged, and set aside for an hour to soften.

In a large bowl, mix the instant corn masa flour, salt, and baking powder with a fork. Add the vegetable oil and vegetable broth, combining everything with your hands until a wet dough forms. Cover the dough with a kitchen towel and let it rest for 30 minutes.

Preheat the oven broiler on high. Arrange the poblano peppers on a baking sheet and broil them on the top rack for 3 to 5 minutes per side, or until the skin is bubbly and slightly charred. Remove the baking sheet from the oven and cover with aluminum foil, allowing the peppers to sweat for 5 minutes. Afterwards, peel the skin off the peppers, remove their seeds, and slice them into thin strips.

Cut the Pepper Jack cheese into 24 strips and set aside.

To assemble the tamales, spread a heaping spoonful of masa dough at the bottom half of a large corn husk with either the back of your spoon or your fingers. Place 2 or 3 strips of roasted poblano peppers and a cheese strip on the dough. Fold the long edges of the corn husk together like a book, fold over the remaining edge once more, and fold in the pointy edge. Secure the whole thing with a tie made from a thin strip of corn husk. Repeat with the remaining masa dough and filling.

Place the tamales in a steamer pot with the open end facing up, ensuring they are leaned against the side of the pot so they don't fall down. Fill the bottom of the pot with water, cover it with a steamer insert, and place it over medium-high heat for 60 to 90 minutes—or until the tamale dough is cooked through.

Remove the tamales from the steamer, let them sit for 3 minutes, and then serve.