Melanie's Rich And Creamy Green Chili And Corn Tamales

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 cups instant masa harina flour, maseca
• 2 cups corn, fresh roasted and cut off the ear
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/3 cup lard
• 1/3 cup butter, softened
• 1 cup cream
• 3/4 cup chicken stock
• 2 cups green chilies, fresh roasted, peeled and seeded
• 2 cups corn, fresh roasted and cut of the ears
• 1/4 cup butter, melted
• 1/2 cup cheddar cheese, shredded
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 2 dozen corn husks

Recipe

• 1 do all prep work with the corn and green chilis.
• 2 clean and rinse the corn husks. place in a large bowl and soak in hot water for about 30 minutes.
• 3 make the masa by mixing together all of the masa ingredients with a mixer. the consistency should end up similar to a chocolate chip cookie dough, slightly wetter.
• 4 make the filling by stirring together all of the filling ingredients in a large bowl.
• 5 spread masa in center of each corn husks. sometimes you may need to use two corn husks to make it wide enough. i like my tamales to be very thick and large, so you want to spread it into a rectangular shape approximately 6 inches by 3-4 inches, depending on the shape of your corn husks.
• 6 place a spoonful of the filling in the center of the masa in each corn husk.
• 7 roll like a burrito, ensuring the filling is sealed on all sides with masa.
• 8 place in a steamer and cook the batch together for approximately 45-60 minutes. you want the masa to be cooked but not overcooked. it will still appear a bit wet when tested, but not stick to the corn husk.
• 9 serve with a bit of shredded cheese, fresh scallions, and cilantro -- and sour cream if you desire!
• 10 enjoy!