Tamales De Maiz
|Flour tortilla||1 1⁄2 Cup (24 tbs)|
|Warm water||1 Cup (16 tbs)|
|Lard||1⁄4 Cup (4 tbs)|
|Corn husks||1 Tablespoon|
|Corn||1 Cup (16 tbs), grated|
|Cheddar cheese||1⁄2 Cup (8 tbs), diced|
|Canned green chili peppers||2 , chopped|
Mix together first 4 ingredients and beat until very creamy and smooth.
Trim thick bottom part from corn husks and wash well, removing any silk.
For each tamale take 2 corn husks, pointed part at top, and paste together at one side with some of the masa mixture.
This makes the husk wider.
Now spread another tablespoon of the mixture on the inside, about 1 inch from bottom and extending about 2 inches up the husk.
Top with 2 teaspoons corn-cheese filling made by combining the last 4 ingredients.
Fold husk around filling, paste with a little more masa, then fold bottom toward top so that the pointed arms extend a little above the bottom or trimmed end.
Stand open side up in a steamer and steam for 1 hour.
These may be frozen and reheated over steam.