Tamales de Maiz - Green Corn Husk Tamales

• 1-3/4 cups (425 ml) tortilla flour
• 1 cup (225 ml) warm water
• 1/2 tsp (2 ml). salt
• 1/4 cup (60 ml) lard
• Fresh corn husks
• 1 cup (225 ml) grated fresh corn
• 1/2 cup (125 ml) diced Cheddar cheese
• 2 canned green chili peppers, chopped
• 1/2 tsp (2 ml). salt

1. Mix together first 4 ingredients and beat until very creamy and smooth.
2. (This is now called masa.)
3. Trim thick bottom part from corn husks and wash well, removing any silk.
4. For each tamale take 2 corn husks, pointed part at the tip, and paste together at one side with some of the masa mix.
5. This makes the husk wider.
6. Now spread another tbsp of the mix on the inside, about 1 inch from bottom and extending about 2 inches up the husk.
7. Top with 2 tsp (10 ml) corn-cheese filling made by combining the last 4 ingredients.
8. Fold husk around filling, paste with a little more masa, then fold bottom toward top so that the pointed arms extend a little above the bottom or trimmed end.
9. Stand open side up in a steamer and steam for 1 hour.
10. These may be frozen and reheated over steam.
11. Makes about 12 tamales.

tortilla flour, water, salt, lard, corn husks, corn, cheddar cheese, green chili peppers, salt

Taken from online-cookbook.com/goto/cook/rpage/0000C0 (may not work)