Beef, Poblano & Cheese Tamales Recipe

In a large bowl, let the corn husks soak in hot water while you prepare the filling. Meanwhile, in a large saucepan, bring 4 cups of water to a boil.

Reduce the heat to medium-low and let the filling simmer for one hour. This slow cook allows the flavors to meld.

For the last 20 minutes, partially cover the pan to help the liquid reduce and thicken. You're looking for a consistency where most of the liquid has cooked off, leaving a rich, spoonable filling.

Assembling tamales can be a bit tricky, but a good technique makes all the difference. Start by thinly spreading the masa mix on the right-hand side of a corn husk, leaving about 2 inches bare on the left.

To roll, fold the masa-covered right side over the filling onto the rest of the husk. The remaining 1 to 2 inches of bare husk should then neatly roll over the tamale itself. Don't overstuff them; aim for about 2 tablespoons of the meat mixture and a sparse sprinkle of cheese per tamale.