Norma Naranjo'S Tamales

• One 8-ounce package dried corn husks, approximately 48 individual husks
• 3 cups masa harina (preferably Maseca brand)
• 6 tablespoons (3/4 stick) unsalted butter, softened
• 1/4 vegetable oil or fresh lard
• 3/4 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• About 1 1/2 cups warm water
• 1 teaspoon vegetable oil
• 3 cups diced peeled calabaza, zucchini, or summer squash, in 1/2-inch pieces
• 1 cup
• 2 cups fresh chico corn kernels or other small, sweet corn kernels
• 4 to 6 roasted green chiles (canned or fresh), seeded and thinly sliced into 2-inch-long strips
• 2 cups shredded mozzarella or other fresh mild cheese

1. 1. To prepare the husks: Separate the bundle into individual husks, place them in a pot of warm water over medium-low heat, and simmer for 5 to 10 minutes, until soft. Remove from heat, place a plate on top of the husks to keep them under water, and soak for 1 hour.
2. 2. Meanwhile, prepare the dough by placing the masa harina in a large bowl. Knead in the butter. Add the vegetable oil. Add the salt and baking powder and knead to continue thoroughly. Add the water, 1/2 cup at a time, stirring or kneading after each addition, until the dough is slightly pliant and rather pasty. Cover and set aside.
3. 3. To prepare the filling: Warm the vegetable oil in a cast-iron skillet over medium-high heat. Add the squash and cook 1 to 2 minutes, shaking the pan so that each side of the squash toasts slightly. Transfer to bowl.
4. 4. To assemble the tamales: Pat the cornhusks dry and cut into 4-inch squares. Cut some of the husks into thin strips for tying the tamales (cut at least 40 strips). Spread 1 tablespoon of the dough in the center of a husk square to create a 2 1/2-inch square. Brush a little chile sauce over the dough, sprinkle on a little squash, and then a little corn. Lay a piece of green chile on the middle of the filling and sprinkle with cheese.
5. 5. As if covering a small package with wrapping paper, fold the sides of the husk toward the center, then the ends. Tie the bundle with a husk strip. When the tamales have been assembled, place upright on a steaming rack over boiling water. Cover and cook for 20 minutes. Serve as an appetizer or with a green chile sauce.

corn husks, masa harina, unsalted butter, vegetable oil, kosher salt, baking powder, warm water, vegetable oil, peeled calabaza, fresh chico corn kernels, green chiles, mozzarella

Taken from www.epicurious.com/recipes/food/views/norma-naranjos-tamales-367329 (may not work)