Tamales de rajas

Method

1. 1 Grill poblano peppers over a fire for 8 minutes until the skin is charred black, cover tightly for 5 minutes, then rub off the skin and cut into long strips — these strips are the words rajas.
2. 2 Sauté the pureed tomatoes for 8 minutes until thickened, then mix with the chili strips.
3. 3 Soak the corn husks for 15 minutes, while simultaneously whisking the pork fat with baking powder for 6 minutes until fluffy and white.
4. 4 Mix masak flour with warm vegetable broth and lard, whisking until a small ball of flour floats when dropped into cold water.
5. 5 Spread the flour onto the corn husk, place the chili and cheese in the middle, fold it up, and steam for 55 minutes.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 5: steam the poblano cheese-filled tamales under high pressure for 25 minutes, then let them air dry for 10 minutes to prevent the wrapper from bursting; steps 1–4 remain unchanged.