Melanie'S Rich And Creamy Green Chili And Corn Tamales

• 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

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!

corn, baking powder, salt, lard, butter, cream, chicken stock, filling, green chilies, corn, butter, cheddar cheese, salt, cumin, black pepper, corn husks

Taken from www.food.com/recipe/melanies-rich-and-creamy-green-chili-and-corn-tamales-389956 (may not work)