Grilled Tamales with Poblanos and Fresh Corn Recipe | Epicurious

Ingredients

• 30 dried large corn husks (3 ounces), separated and any damaged husks discarded
• 1 1/4 pound fresh poblano chiles (about 5)
• 2 cups corn tortilla flour (masa harina; 9 ounces)
• 1 cup finely ground cornmeal
• 1 1/2 teaspoons baking powder
• 3 cups water
• 1 cup plus 1 tablespoon lard (1/2 pound), melted and cooled, divided
• 1 medium white onion, chopped
• 1 1/2 cups corn (from 3 ears)