from https://ofbaking.wordpress.com/2011/09/22/lupitas-homemade-cheese-and-pepper-tamales/

ingredients

Makes about 50

• 1 package corn husks
• 1/4 cup vegetable stock
• 5 lb masa
• 8 poblano peppers (chef’s choice!)
• 2 lb chihuahua cheese
• 20 small-medium tomatillos
• 2 seeded jalepenos, diced

directions

1. Soak cornhusks overnight (or for at least 4 hours)
2. In a stand mixer, beat masa until fluffy, adding stock slowly.  Beat for 5 to 10 minutes. (Masa test: masa is ready when you drop a tiny bit of masa in a glass of water; it should float to the top.) Set aside.
3. Slice and clean poblano peppers; fry in 2 tbsp corn oil until soft. Set aside.
4. Boil tomatillos until soft.  Blend cooked tomatillos and jalepeno; mix with peppers.
5. Slice or cube cheese.
6. To assemble: using a spoon, place a heaping tablespoon of masa on corn husk, spreading on wide end.  Leave a bit of space from the widest edge, and leave about 2 inches of space at top edge for folding over. Place a spoonful of cheese and a few peppers in the middle of the masa. Wrap the sides of tamale over one another, then fold down the top. This video makes this process a little more clear.
7. Once you’ve assembled all tamales, start a large pot to boil.
8. Grab your steamer basket.  Assemble tamales into steamer basket, folded end down (you may need to do two batches).
9. Once water is boiling, place steamer basket in pot; cover with pot lid or a towel and steam for 1 or 1 1/2 hours. (When masa is cooked and husks begin to separate, your tamales are done).
10. Serve warm!