Procedure

1. Preheat oven to broil.
2. In a large container filled with warm water, soak husks for 25 to 30 minutes or until needed.
3. In a large baking sheet, transfer poblano pepper and broil, flipping halfway, for 5 to 10 minutes or until charred.
4. Transfer peppers to a large bowl and cover with plastic wrap for 10 to 15 minutes until steamed and cooled.
5. Using a paper towel, gently remove charred skins and discard. Remove tops of peppers and slowly cut slit to open. Remove seeds by scraping with back end of knife. Repeat with remaining peppers. Season with adobo all-purpose seasoning.

1. In a small saucepan set over medium heat, melt shortening.
2. In a large bowl, combine melted shortening, masa harina, vegetable broth and all-purpose seasoning until a smooth dough forms. Set aside until ready to assemble tamales.

1. Pat husks dry with clean kitchen towel.
2. Cut forty 1/2-inch thick corn husk strips. Tie 2 strips to make one long tie for tamales; set aside. Place husk on clean kitchen surface, with the shorter end facing towards you. Spread 1/4 cup masa harina mixture over husk, leaving 1/2-inch border around edges of husk.
3. Add 2 tbsp cheese and 2 tbsp poblano pepper filling down the center of harina mixture. Fold husk over to enclose filling and fold bottom of husk up towards the center of tamale. Tie with prepared strip to keep closed. Leave top part of tamale open. Repeat with remaining ingredients.
4. Add 4 cups water to a large pot set over medium high heat; bring to a boil. Place steamer basket into pot. Stack and arrange tamales, open side up in steamer basket and cover with lid. Cook for 15 to 20 minutes or until masa mixture is set and husk pulls always easily. Let stand for 5 to 10 minutes in pot. Serve tamales with green and chilled Tecate ALTA or Tecate Light.

Tip: Peppers can also be roasted in the oven using the broiler set on high.