Place the corn husks in a large pot of hot water and bring it to a boil. Let them soak for 1 hour until soft and pliable. Rinse each husk thoroughly and set them aside to drain on a towel.

In a large mixing bowl, combine the masa, olive oil, chicken stock, baking powder, chicken bouillon powder, and salt to taste.

Mix well by hand or stand mixer for about 5 minutes, until fully incorporated and fluffy. Set aside.

Roast the poblano peppers over an open flame or broiler until charred and blistered. Place in a bowl or plastic bag, cover, and let steam for 10 minutes. Peel, remove seeds, and slice into thin strips (rajas).

Slice mozzarella cheese and jalapeños into similar thin strips.

To assemble, take a soaked corn husk and spread about 1/4 cup of masa in the center. Spread evenly into a thin layer, leaving space at the edges for folding.

Place one strip of poblano, jalapeño, and cheese in the center of the masa. Fold the sides over the filling, then fold the bottom up to secure.

Repeat with remaining ingredients.

Arrange the tamales upright in a tamalera or large steamer pot with open ends facing up. Add enough water to steam but not touch the tamales. Cover with extra husks or a damp towel, then lid.

Steam over medium heat for 1½ hours, checking periodically to ensure the water hasn’t evaporated. Refill with hot water as needed.

Let cool slightly before serving. Unwrap and enjoy warm with salsa.