Tamales de Rajas con Queso Oaxaca

Place las hojas de maíz secas in a large bowl and cover with hot Agua. Let them soak for at least 30 minutes, or until pliable. Drain and set aside.

Roast the chiles poblanos directly over an open flame or under a broiler until the skin is charred and blistered. Place the roasted chiles poblanos in a plastic bag or covered bowl for 10-15 minutes to steam, making them easier to peel.

Once cooled, peel the skin from the chiles poblanos, remove the stems and seeds, and slice them into thin strips (rajas).