Ingredients

The following ingredients have 30 Servings
  • dried corn husks
  • 3 1/2 cup masa harina (I use Maseca)
  • 1 cup butter (softened)
  • 1 1/2 tsp salt
  • 3 cup vegetable broth
  • 2 cup pepper jack cheese ((shredded ))
  • 1 7-ounce can green chiles (chopped)
  • 1 cup frozen corn kernels (, thawed)

Instruction

  • Soak the corn husks in hot water for a couple hours to soften. They float, so you may need to weigh them down with fry pan to keep them submerged. Rinse the corn husks, removing any silt or other debris. Keep wet until ready to use.
  • Prepare a large stock pot by placing a steamer in the bottom. Add enough hot water to reach the bottom of the steamer.
  • In a large mixing bowl, combine the masa harina, butter, and salt. With a mixer (Kitchenaid is okay), blend these ingredients together until coarse crumbs are formed.
  • Add enough broth (I used all 3 cups last time) to make a light and fluffy batter, similar to cookie dough.
  • Mix in the cheese, chiles, and corn.
  • On a work surface, lay out several corn husks. Place several scoops of the masa mixture in the center of the husk. Wrap the sides of the husk around the mixture, and fold the ends over. Place the tamales seam-side down in the steamer basket.
  • Continue wrapping the tamales and placing them in the basket. Leave some space between tamales in the basket so the hot air can circulate.