Smoked Cheddar Cheese Tamales

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40 dried corn husks (about 5 ounces)

4 cups masa harina (corn flour)

1/4 teaspoon baking soda

2 teaspoons sea salt

4 cups low-sodium chicken broth, warmed

1 cup lard or vegetable shortening, melted

6 poblano chile peppers

4 tablespoons unsalted butter

1 tablespoon vegetable oil

1 cup chopped white onion

1 cup chopped scallions

1/2 cup diced tomatoes

1 tablespoon apple cider vinegar

Kosher salt and freshly ground pepper

1 pound smoked cheddar cheese, coarsely grated (about 4 cups)

1/2 pound Vermont white cheddar cheese, coarsely grated (about 2 cups)

1 cup sour cream

1 tablespoon grated lime zest

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