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Ingredients
- 27 dry corn husks, soaked 1 hour in warm tap water (Or possibly use foil)
Directions
- In medium mixing bowl, beat lard till fluffy. Beat in corn, masa mix, baking pwdr and salt to make a soft, moist dough. Beat till dough is soft and fluffy.
- Drain husks; pat dry. Tear 3 husks lengthwise in 1/4-inch strips. Place 1 husk on work surface. Place 1 Tbsp. rounded spoon of dough in center and spread slightly. Add in 1 cheese cube and 1/2 tsp. chilies, then 1 tsp. dough. Fold one of the long sides of the corn husk over the filling. Fold other side over. Fold pointed end toward center. Fold straight end over pointed end. Tie with husk strip. Repeat till all 24 are done. In steamer, steam tamales till hard, 30 to 40 min.
- Make ahead, chill and reheat in steamer, uncovered, Or possibly cover with plastic wrap and heat in microwave.
- Can use 24 (7 x 6-inch) pcs of foil instead of husks.
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