Cuban Tamales

• 30 corn husks
• 2 cups frozen corn, thawed
• 2 cups masa harina
• 1/4 cup butter, melted
• 1/2 cup water
• 1/4 cup KRAFT Zesty Italian Dressing
• 2 Tbsp. sofrito sauce base (recaito)
• 1 green pepper, chopped
• 1 pork loin (1/2 lb.), finely chopped
• 1 Tbsp. ground cumin
• 4 cloves garlic

1. Soak corn husks in hot water 30 min., placing plate on top of husks to weigh them down.
2. Meanwhile, blend corn in blender until pureed; pour into large bowl.
3. Gradually stir in masa harina, butter and enough water to form a stiff dough, stirring until mixture is well blended; set aside.
4. Heat dressing and sofrito sauce in large skillet on medium-high heat.
5. Add peppers; cook and stir 3 min.
6. Add meat; cook and stir 5 min.
7. or until meat is done.
8. Cool.
9. Place 1 corn husk on cutting board with pointed end facing you.
10. Place another corn husk on top, with pointed end facing away from you.
11. Spread 1/4 cup masa dough in center of husk; top with 2 Tbsp.
12. meat mixture.
13. Press meat gently into masa dough.
14. Fold corn husks over filling, completely enclosing filling; tie with strips of some of the remaining corn husks to secure.
15. Repeat to make 10 tamales.
16. Add 2 cups water, cumin and garlic to large tamalera pot.
17. Line bottom of tamalera basket with remaining corn husks; add tamales.
18. Place in tamalera pot; cover with lid.
19. Bring water to boil; adjust heat to maintain gentle boil.
20. Steam 1 hour or until tamales pull away from corn husks, adding more water to pot when necessary.
21. Remove tamales from tamalera; cool slightly.

corn husks, frozen corn, masa harina, butter, water, italian dressing, sofrito sauce base, green pepper, pork loin, ground cumin, garlic

Taken from www.kraftrecipes.com/recipes/cuban-tamales-75085.aspx (may not work)