This recipe makes a generous batch. Read through the steps first, set up your workspace, and take your time. Tamales are worth the effort.

Step 1: Soak the Corn Husks

Place the dried corn husks in a large bowl or pot and cover them with warm water. Weigh them down with a plate so they stay completely submerged. Soak for at least 30 minutes, or until the husks are soft and flexible. Properly soaked husks fold without cracking.

Step 2: Roast the Poblano Peppers

Place the poblanos over a gas flame, under a broiler, or on a hot skillet. Turn them occasionally until the skins are charred and blistered on all sides. Do not be afraid of a deep char. It is where the smoky flavor comes from.

Step 3: Steam and Peel the Poblanos

Transfer the roasted peppers to a covered bowl and let them steam for about 10 minutes. This loosens the skins. Gently remove the charred skins, discard the stems and seeds, and slice the peppers into strips.

Step 4: Cook the Ground Beef

Heat the vegetable oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking the beef into small crumbles, until browned and the onion begins to soften.

Step 5: Season the Filling

Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another 1 to 2 minutes until fragrant and well combined. Drain any excess grease and set the filling aside to cool slightly. Draining the grease matters, because too much fat in the filling can make the tamales greasy.

Step 6: Prepare the Masa Dough

In a large mixing bowl, beat the lard or vegetable shortening until light and fluffy. Add the masa harina, baking powder, salt, and cumin. Gradually pour in the warm chicken broth, mixing until a soft, smooth, spreadable dough forms.

Step 7: Check the Masa Consistency

Continue mixing until the masa is moist and fluffy, similar to a thick spreadable dough. If it feels too dry, add a little more warm broth, one tablespoon at a time. The masa should be soft and easy to spread, not dry or crumbly.

Step 8: Prepare the Corn Husks for Filling

Remove the softened corn husks from the water and pat them dry. Select the largest, widest husks for the giant tamales. If some are too narrow, overlap two husks slightly to create a wider surface.

Step 9: Spread the Masa

Lay a large corn husk flat with the smooth side facing up. Spread a generous layer of masa across the center, leaving enough space around the edges for folding.

Step 10: Add the Beef and Poblano Filling

Spoon a portion of the seasoned ground beef down the center of the masa. Add roasted poblano strips and a generous sprinkle of Monterey Jack cheese.

Step 11: Fold the Tamales

Carefully bring the sides of the corn husk together around the filling, enclosing it with the masa. Fold the bottom end upward to secure the tamale. Tie with a thin strip of corn husk if needed.

Step 12: Prepare the Steamer

Fill a large tamale steamer or deep pot with water, making sure the water level stays below the steaming rack. Bring the water to a gentle boil.

Step 13: Arrange the Tamales

Stand the tamales upright in the steamer with their open ends facing upward. Pack them snugly together so they remain upright during cooking.

Step 14: Steam Until Tender

Cover the pot with a tight-fitting lid and steam over medium-low heat for approximately 1½ to 2 hours. Check the water level occasionally and add more hot water as needed so the pot never boils dry.

Step 15: Check for Doneness

Carefully remove one tamale and let it rest for a few minutes. It is ready when the masa pulls away easily from the corn husk and feels firm rather than sticky. If it still sticks, continue steaming for another 15 to 20 minutes.

Step 16: Rest and Serve

Turn off the heat and let the tamales rest for 10 to 15 minutes before serving. Carefully unwrap and enjoy the fluffy masa, savory beef, smoky poblanos, and melted Monterey Jack cheese.