Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Milk
1 1/3 c Roasted fresh corn kernels
1 c Masa harina
14 tb Butter -- softened
1 t Baking powder
1/2 ts Salt
1/2 c Chiles poblanos -- finely
-diced
1/2 c Jack cheese
8 Dried corn husks
Soak husks in hot water until pliable. In a saute pan
simmer the milk and corn together over medium heat
until the corn becomes soft (about 10 minutes. Strain
the corn, reserve 1 cup, and puree the remainder with
the milk. Add the puree to the masa harina, and mix
with a spoon or whisk. In a large bowl, whip the
butter, baking powder, and salt together until light
and fluffy. Incorporate the masa in 2 oz increments,
whisking until light and fluffy (about 10 to 15
minutes total). Fold in the green chile, remaining
corn and cheese.
Divide masa evenly between the corn husks, roll and
tie tamales and steam for 30 minutes. Let cool
slightly and serve.
