Before you begin make sure the pumpkin mole sauce is ready to go. One recipe of pumpkin mole is enough for the masa and for serving.

Soak the corn husks: Bring a large pot of water to a boil. Remove from the heat and add corn husks. Submerge them under the water with kitchen tongs. Set aside.

Make the filling: Place peppers over the flame of a gas stove, turning frequently with tongs until blackened on all sides. Remove to a large heatproof bowl and cover with plastic wrap to steam. Once cool enough to handle, peel off the blackened skin and remove the stem and seeds. Cut into 1/2-inch thick strips. *See notes for alternative method.

Heat the 2 tablespoons of oil over medium-high heat in a large frying pan. Add onions and 1 teaspoon salt and cook, stirring occasionally until starting to soften and caramelize. Add corn and poblanos and cook a couple minutes more. Remove from heat.

Make the masa: Bring the 8 cups of vegetable broth to a boil. Place the 6 cups of masa harina in a large heat-proof bowl and pour 6 cups of the broth over the masa harina. Stir until masa is evenly moist. Masa will still be crumbly, we are just rehydrating it at this point, it doesn't need to be super soft. If it is still really dry add another cup of broth. Save the final cup for adding later. Cover bowl with plastic wrap to capture the steam in the bowl.

Place 1 cup of coconut oil (or which ever fat you are using. *See notes for other options) in the bowl of a stand mixer fitted with a paddle attachment. Beat on high until light and fluffy, about a minute.

Add the 2 tablespoons baking powder and 1 tablespoon salt and continue beating until light and fluffy, about a minute more. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula.

Turn mixer back on to medium speed. Start adding the rehydrated masa a handful at a time, letting it whip in before adding the next. You want to really beat the dough and incorporate a lot of air. Keep adding the masa until all the dough is added.

Add the 2 cups of pumpkin mole and beat another minute. Stop the mixer and feel the dough, it should be light and fluffy like whipped mashed potatoes, maybe even a bit wetter than that. If it is still too dry, add more broth, 1/2 cup at a time until it is almost soupy. It will dry as it sits so it is better to be on the wet side.

Drain corn husks. Remove corn husks to a baking sheet with tongs letting any excess water drip back into the pot. Squeeze corn husks over the pot or the sink to get rid of any water.

Prepare steamer. Fill a tamales steamer with water just until it reaches the rack where the tamales will sit. Use a few of the small or ripped soaked corn husks to line the rack. Cover and bring to a boil over medium-high heat. Once boiling, turn heat to medium and keep covered.

Spread masa. Dry a large corn husk (at least the size of your hand with the fingers together that is free from holes or tears) with a clean kitchen towel. Hold the corn husk with the wide end toward you. Using a large spoon, evenly spread about 1/2 cup masa from the middle of the husk down leaving about 1/2-inch border on the sides.

Fill. Place about 2-3 tablespoons of the poblano filling and 1 piece of the cheese down the middle.

Fold and roll. Fold one side of masa over the filling until the two edges of the corn husk meet, and holding onto one side of corn husk, pull the other side toward the middle to press the two edges of masa together. Fold the pointy end of the corn husk up over the large end, and place on a clean baking sheet. Repeat with remaining corn husks, masa, and filling. Watch how I roll the tamales in the video below.

Steam tamales. Place tamales vertically, open-side up in the tamale steamer, keeping them snug in the pot so they don’t unravel during cooking. Don't stack the tamales. There needs to be enough space for the steam to circulate otherwise they won't cook evenly. Make sure water is at a steady simmer and producing lots of steam. Cover the top of the tamales with more corn husks then Cover tightly with the lid and steam until masa is cooked through and just a tiny bit doughy in the middle, about 45 minutes. Check occasionally and add more water if the pot looks dry.

Let rest. Remove from the pot to a platter and let sit, covered, 5 to 10 minutes before serving to let them finish cooking. Tamales can also be left in the pot (off the heat), covered with a clean towel (and then covered with the steamer lid) for up to an hour before serving. They will stay warm and soft if you want to make them in advance.

Serve! Warm the pumpkin mole sauce, remove the tamales from the corn husks and serve with mole spooned over the top and a sprinkle of sesame seeds.