3 cups low-sodium vegetable broth, plus more as needed
3/4 cup unsalted butter, room temperature
1 tablespoon kosher salt
1 teaspoon baking powder
Ingredients for Sauce
1 cup sour cream
1/4 cup minced fresh cilantro
1/2 lime juiced
2 garlic cloves, minced
Kosher salt, to taste
01Soak husks in large bowl filled with warm water for at least 30 minutes.
02For filling: Meanwhile, combine poblano, cheese, corn, salt and ground cumin together in large bowl. Set aside.
03For dough: Mix masa, broth, butter, salt and baking powder together in large bowl, adding more broth as needed, until smooth and resembles mashed potatoes.
04Drain husks and pat dry. Tear 4 husks into 20 small strips for tying tamales. On wide end of each remaining husk, spread 2 heaping tablespoons of dough to within 1/2 inch of sides. Top dough with 2 tablespoons of filling. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk, and tie with a husk strip. Repeat with remaining husks, dough and filling.
05Fill large stockpot fitted with a steamer basket with 2-inches of water. Place tamales upright in stockpot. Bring to a boil and cook, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.
06Meanwhile, combine sour cream, cilantro, lime juice and garlic together in medium bowl. Season with salt. Serve hot tamales with sour cream mixture and hot sauce.