Directions:

In a large bowl, combine the masa harina, salt, and baking powder.

Add the vegetable oil or melted butter and gradually mix in the broth, stirring until a soft dough forms. The masa should be smooth and pliable.

Set the masa aside and prepare the filling. Slice the roasted poblano peppers into strips and chop the onions.

Lay a soaked corn husk flat on your surface. Spread a spoonful of masa on the husk, leaving space on both sides and the bottom.

Add a few strips of roasted poblano peppers, some chopped onion, and a generous amount of cheese in the center.

Carefully fold the sides of the husk toward the center and fold the bottom up to close the tamale.

Steam the tamales in a large pot with a steamer basket, covering with a clean towel or extra husks to prevent steam from escaping. Steam for 1 to 1 ½ hours, or until the masa pulls away from the husk and the tamale is cooked through.

Let the tamales rest for about 10 minutes before serving.

Enjoy your delicious Tamales de Rajas con Queso! 🌮🧀