2-3 cans of corn
1-2 cans of green chiles
2 teaspoons cumin
Cilantro
Salt and pepper, to taste
1 pound Monterrey Jack cheese, shredded
Combine all ingredients except cheese in a bowl. Shred the cheese into a separate bowl. When filling tamales, spoon corn mix on first, then top with cheese.
Corn Husks Preparation
Corn husks must be pliable, so submerge them in very warm water about 30 minutes before you intend to begin assembly. You will notice that some of the husks are too small in diameter to hold a tamale. That's okay, you can tear these into strips and use for ties on the ends. A large plastic bowl in the kitchen sink works well to get the corn husks sufficiently immersed.
Masa Preparation
8 cups masa (available at most grocery stores in the Mexican food section)
4 teaspoons baking powder
6 cups chicken broth
1 cup shortening or lard
4 teaspoons salt
4 teaspoons chili powder
4 teaspoons
Blend the masa by working the ingredients together with your fingers. I often add in additional chili powder or some cumin to this recipe as well. This recipe makes about 30-40 tamales.
Assembly
Remove corn husks from water and place on a flat working area near the masa dough. Form 1.5" balls of masa dough and place on wax paper. Press out the masa onto a plate or tortilla press. Transfer the masa to a flattened corn husk. The edges of the masa may hang over the husk by a little bit, allowing for overlap when folding. Spoon a heaping tablespoon full of the desired filling lengthwise down the masa dough. Fold the husk edges and press the edges of the masa dough together. The husk edges should overlap. Tie the ends with strips of corn husks. In a large steamer, steam the tamales for 45 minutes. While they are cooking, be sure to check the water level every ten or so minutes. Remove from heat and cool slightly. Wrap in freezer wrap and place in freezer bags. To reheat, place on plate and microwave for 3-5 minutes. Serve as is or with salsa.
For beef, chicken, and pork filing recipes click read more.