Line a baking sheet with aluminum foil and grease it with 1 tbs of olive oil.

Place the poblano peppers on the baking sheet. Broil the peppers in the oven for 10 min. Then flip the peppers over and continue to broil for another 10 minutes.

Transfer the poblanos to a large Ziploc freezer bag. Seal the bag and let the poblanos sweat for 20 min.

After the 20 minutes take out the poblanos. Let them cool first if needed. Then remove the skins, stems and seeds and discard. Slice the peppers into strips and set aside.

In a skillet over medium heat add 2 tbs of olive oil. Add the sliced onion and let cook for about 10 minutes. Make sure to stir occasionally.

Season the onion with salt. Then add the poblano strips and stir together. Remove from heat.

Soak the corn husks in hot water for 1 hour.

In a large bowl add the Maseca, baking powder, chicken bouillon, ground cumin and garlic powder. Mix well.

Slowly add the water while mixing with your hand. The dough should be well moistened.

In another large bowl add the lard. Beat for a couple of minutes with a mixer.

Next add the masa to the lard and continue to mix for about 5 min.

Spread a heaping tbs of masa a corn husk.

Add a little of the poblano and onion mixture. Then add a slice of cheese.

Next fold each side of the husk in and fold the bottom part of the husk up.

Fill the steamer with water then put the steamer insert in and add the tamales standing up.

Bring the water in the steamer to a boil and lower it to medium low.

Cover and cook for 1 hour.