Melanie'S Rich And Creamy Green Chili And Corn Tamales - cooking recipe

Ingredients

Masa
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
Filling
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

Preparation

Do all prep work with the corn and green chilis.
Clean and rinse the corn husks. Place in a large bowl and soak in hot water for about 30 minutes.
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.
Make the filling by stirring together all of the filling ingredients in a large bowl.
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.
Place a spoonful of the filling in the center of the masa in each corn husk.
Roll like a burrito, ensuring the filling is sealed on all sides with masa.
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.
Serve with a bit of shredded cheese, fresh scallions, and cilantro -- and sour cream if you desire!
Enjoy!