Los Sombreros Fresh Corn Tamales

Ingredients

• 1 1/2 pounds masa
• 1/2 pound lard
• 2 cups fresh corn
• 1 cup jack cheese, grated
• 1 cup poblano chiles, roasted, peeled and diced
• 1/2 cup milk
• 1 tablespoon salt
• 2 teaspoons granulated sugar
• 1 1/2 teaspoons baking powder
• 16 cornhusks, soaked in warm water

Instructions

1. In a mixing bowl, beat together lard, salt, sugar and baking powder until light and fluffy.
2. Little by little, add the masa. So the dough doesn't get too thick, add a little milk while adding the masa. When all the masa has been added, continue mixing for 2 minutes or until no chunks of masa are in the dough.
3. Add remaining ingredients; mix with a spoon.
4. Shake excess water from cornhusks.
5. Divide dough evenly among cornhusks.
6. Roll husks closed, then fold up bottoms or use a strip of husk to tie the ends of the husks closed.
7. Steam 1 hour before serving.

Attribution

Chef Jeff Smedstad - Los Sombreros, Phoenix, Arizona - azfamily.com