Wash and separate corn husks and be sure to soak corn husks t in hot water for a minimum of 2-4 hours before making your tamales.
For the Masa:
6 cups of Masa Harina
1 Tbsp. baking powder
2 tsp. salt
1 tsp. garlic powder
1 tsp. green Chile powder (optional)
1 lb. or 2 cups of lard
5 cups of broth (I use chicken broth, but any kind will do)
Start by whipping the lard. I do this using a stand mixer and I let it whip for 10 -15 minutes until it’s light and airy. (This is the secret to light & fluffy tamales).
While that’s whipping, combine all the dry ingredients in a separate bowl. Then slowly begin adding the dry ingredients to the stand mixer, while alternating with the liquid. Once all the ingredients have been incorporated into the bowl, continue to let it mix a few more minutes. Then, stop the mixer and do a “Ice Water Float Test.” Take a small piece of masa and drop it into a glass or water. If it floats, your masa is ready. If it sinks to the bottom, try adding a Tbsp. or two more broth and let it continue to whip. Once ready, set aside.
For the filling:
2 cups of Hatch green chilies (roasted, peeled, de-seeded, & chopped)
16 oz. roasted corn (If using canned corn, drain liquid)
4 cups shredded cheese of your choice (I used pepper jack in this video)
OR
Poblano and Cheese (Rajas con Queso)
Ingredients:
• 4 fresh poblano peppers
• 1.5 cups Oaxaca, Asadero, or Monterey Jack cheese (shredded or in strips)
• 1/2 white onion, thinly sliced
• 1 tbsp vegetable oil
Instructions:
1. Roast the Peppers: Char the poblano peppers directly over a gas flame or under a broiler until blackened. Place in a bowl, cover for 10 minutes, then peel off the skins and slice into thin strips.
2. Sauté: Heat the oil in a skillet and cook the sliced onions until soft. Add the poblano strips and cook for 3-5 minutes.
3. Assemble: When building the tamale, place a spoonful of the pepper and onion mixture onto the dough, and top with the cheese).
Please, refer to video for differing ways to assemble your tamales. Then place in large steam pot with plenty of water for steaming at the bottom. Cover with a lid, place on stovetop. Tamales should steam for 1 1/2 hours over medium heat. Make sure water on bottom does not go dry. Tamales should be steaming the entire time. After 1 1/2 hours, turn off heat and let set at least 10 minutes before trying. The tamales should easily pull away from the husk, and they should be firm but still very moist.