I N G R E D I E N T S
1/2 8oz package corn husks

Prepare Husks
Simmer the husks in enough water to cover them for about 10 minutes. Remove from the heat and place a plate on top of the husks to keep them submerged. Soak 1 hour.    Before using, drain, shake off excess water. Sort them and select the largest ones for the tamales and use the smaller ones for lining the steamer and for making ties.

Tamale Dough
1 pound (about 2 cups) fresh masa for tamales or (use Maseca masa for tamales, follow instructions on the bag)
1/2 stick unsalted butter cut into 1/2" pieces (soften slightly)
1/4 cup good-quality, fresh lard, cut into 1/2" pieces
1/2 teaspoon salt
1 1/2 teaspoons baking powder

Filling
6 ounces Monterey Jack or mild cheddar cheese cut into 3" long sticks
6 chiles, poblano or jalapeno, roasted, seeded, and sliced

I N S T R U C T I O N S

Tamale Dough
Combine all the ingredients in a food processor and pulse several times to lightly incorporate ingredients then run for about 1 minute till the mixture is light and all the ingredietns are well incorporated.

Assemble as shown and place in a steamer lined with corn husks. Place in a prepared steamer and steam for 1 to 1 1/2 hours. The only way to know if the tamale is done is to open one and check it.  The tamale is cooked when the dough pulls away from the corn husk.

Here are examples of two other folding methods with one tie or a long tamale with 2 ties. The example on the left leaves the top open so you must place these tamales upright in your steamer. Otherwise the tamales can be layed flat in the steamer.

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