Tamales con Queso y Poblanos

I've always wanted to make Tamales and after buying a new Mexican cook book I decided to bite the bullet and source all the ingredients from on-line suppliers. The corn husks and the corn flour for tamales and the tomatillos for the salsa verde weren't too difficult to find nor too expensive either. So there was no excuse not to make them! 

Ingredients
(to make about 32)

About 40 dried corn husks, soaked for at least an hour before use and shaken dry

for the tamales
700g Masa Harina para Tamales - (corn flour specific for making tamales)
250g vegetable shortening (hard veg fat)
500ml vegetable stock
1 tsp baking powder
Salt

for the filling
450g Mild cheddar-like cheese (one that melts easy),  
          cut into small bars about 1cm square and 6cm inches long
500g chilli poblano, (or green peppers) deseeded and cut into strips

for the Salsa Verde 
750g tomatillos
2 jalapeño peppers, deseeded 
1 onion, medium, remove the skin and cut in half
1 bunch fresh coriander

Salt
Lime juice (optional)

Method
First prepare the salsa verde.  Combine tomatillos, jalapeño, and onion in a medium saucepan and cover with water. If you're using tinned tomatillos then don't include them here. Bring to a boil then reduce to a simmer for about 10 minutes until vegetables are completely softened.

Drain and transfer the vegetables to a blender. (Add the tinned tomatillos at this stage.) Add the chopped coriander and a large pinch of salt. Blend on a pulse setting or slower speed until a chunky puree is formed. It should take more than about 30 seconds. Season to taste with more salt and/or lime juice. Once cooled the salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.

In a large bowl whisk the vegetable shortening using an electric mixer and beat at high speed until very fluffy. This should take around at least 5 minutes.  Gradually add the flour, alternating with a ladle full of the broth, all the time whisking thoroughly.  Add the baking powder and salt to taste. Whisk for a further few minutes to make the dough as light and aerated as possible. 

Now give the husks a shake to remove any water.

Lay one husk on a chopping board and spread a good heaped tablespoonful of the dough in an even layer over the top part of the husk and then down about 3 inches. Put a heaped tablespoon of the salsa verde down the middle of the dough, followed by two strips of poblano chilli, and a piece of the cheese. Gently roll the edges of the husk over so that the dough covers the filling as best as possible, loosely tuck in the end and roll up tightly. Tie securely using a "string" made by tearing a strip from one of the longer husks.  Put the completed tamales to one side.

Bring the water in a steamer to a boil and place all the tamales in the steamer level, standing upright. Don't overfill and pack them too tightly as they need some room to expand. Cover the tamales with any left over husks or a tea towel and then place a tightly fitting lid on top.  Steam the tamales for at least an 1 1/4 hours. 

Test one tamales to see if the dough has cooked through and that it separates easily from the husk.  Serve with more salsa verde on the side.