Heat a comal or skillet over medium-high heat. Place the poblano peppers directly on the surface and roast, turning as needed, until the skins are evenly blistered and blackened on all sides.

Transfer the poblanos to a heatproof bowl, cover with plastic wrap, and let them sit for 5 minutes to sweat and loosen the skin.

Carefully uncover, watching out for hot steam, and allow the peppers to cool before handling. Peel off the loosened skin, then slice open the poblanos to remove the seeds and stems. Cut into thin strips.

For the serrano peppers, remove the stems, cut lengthwise into quarters, and remove the seeds if you prefer a milder flavor. Set aside until ready to use.

Sort medium to large husks, avoiding ones with holes in the middle or significant dark spots. Save the imperfect husks to line the steamer or cover the tamales during cooking.

Soak in warm to hot water for 15–30 minutes, or until softened and flexible, using a plate to keep them submerged. Rinse, remove any corn silk, and drain.

In a large bowl, combine the corn masa harina, salt, and baking powder by hand, mixing until evenly distributed.

Add the avocado oil and knead until it’s fully incorporated; the texture should resemble wet sand.

Gradually knead in the broth, adding a little at a time and stopping once the masa is fully moistened but still holds its shape. You may need slightly more or less broth, so use the texture as your guide.

Continue kneading for about 5 minutes, until the dough is very soft, well-moistened, pliable, and spreads easily without sticking to clean hands.

Cover the masa with a kitchen towel to prevent it from drying. If it starts to dry out, gradually add a little more broth or water until it reaches the desired consistency.

Shake off excess water from a husk and place it on a flat surface, smooth side up. Take a portion of masa, roll it into a ball, and flatten into a disk.

Place the masa in the center of the smooth side of the husk. Spread it evenly in all directions, leaving space along both long edges and at the wide bottom end. Stop spreading just past halfway toward the narrow top. Aim for a thickness slightly over 1/8 inch.

Fold one side of the husk over the filling, pressing gently to secure, then peel back the husk to release it from the masa. Fold the other side of the husk over the filling and press lightly. Tuck the edge, then roll the husk to fully enclose the tamal.

Feel where the masa ends at the top and fold the flap downward, tucking it underneath to keep the tamal securely closed. Lightly press the bottom to seal all sides.

Use a large steamer pot with a rack at the bottom. Pour in water, stopping just below the rack.

Turn heat to medium-high. Cover the rack with additional husks. Make a base with three tamales in a T-shape, open sides toward the center.

Arrange the remaining tamales around and over the initial layer, open side up. Cover the tamales completely with the additional husks.

Once boiling and steam is visible, cover the pot, and cook on a simmer for 50–70 minutes, or until the masa is fully cooked.

Check occasionally and add more water to the bottom of the pot if it starts to run low.

Turn off the heat, keep the pot covered if not serving, and enjoy.

Serve the tamales with crema Mexicana, queso fresco, and avocado salsa for extra flavor.