Smoky & Creamy Tamales de Rajas

Ingredients

• 4 cups (480 g) masa harina (corn flour for tamales)
• 2 ½ cups (600 ml) warm chicken or vegetable broth
• 1 ½ cups (340 g) unsalted butter, softened
• 1 tsp baking powder
• 1 tsp salt
• 4 large poblano peppers (about 12 oz / 350 g total)
• 1 medium white onion, thinly sliced (about 1 cup / 150 g)
• 2 tbsp vegetable oil
• 1 cup (120 g) crumbled queso fresco or shredded Oaxaca cheese
• ½ cup (120 ml) Mexican crema or sour cream
• Salt and freshly ground black pepper, to taste
• 20-24 dried corn husks (soaked in warm water for 30 minutes)