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1
Hold each poblano directly over a gas flame or under a broiler, turning until the skin is fully charred and blistered on all sides. Transfer to a covered bowl and leave to steam for 10 minutes. Peel away the charred skin, remove seeds and veins, and slice the flesh into strips (rajas) roughly 1 cm wide. The flesh should be supple and dark-edged, carrying a mild smoke.
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2
Beat the lard in a deep bowl until light and aerated. Add the masa in thirds, alternating with warm chicken stock, working the mixture after each addition. Continue until the masa is smooth, uniformly soft, and just spreadable — it should hold a shape on a spoon but not be stiff. This is where the dish lives or dies: a masa too dry will yield a doughy, dense tamale; too wet and it will not set.
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3
Drain the soaked corn husks and pat lightly dry. Lay one husk flat, wide end toward you. Spread a thin, even layer of masa — no more than 5 mm — across the upper two-thirds of the husk, leaving a 2 cm border at the sides and a clear margin at the narrow end. The masa layer should be uniform; thickness here dictates the final texture.
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4
Lay two or three rajas across the centre of the masa. Add a modest portion of cheese alongside the rajas — restrain the quantity; the cheese expands during steaming and will breach the seam if overfilled. The filling should occupy no more than one-third of the masa surface.
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5
Fold one long side of the husk over the filling so the masa edges meet and enclose the filling completely. Fold the second long side over. Fold the narrow end up to seal. Stand the tamale upright, open end up, in a steamer basket. Repeat with the remaining husks and filling, packing the tamales snugly so they support one another and the filling cannot shift.
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6
Steam over steadily boiling water, covered tightly, for 75 to 90 minutes, replenishing the water as needed. At 75 minutes, unwrap a test tamale: the masa should pull cleanly and completely away from the husk with no wet or sticky patches. If it clings, re-wrap and continue steaming in 10-minute intervals.
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7
Remove from the heat and rest, still upright and covered, for 10 minutes before serving. The masa continues to set during this period; unwrapping too soon produces a soft, under-structured result.