Tamales With Cheese, Olives And Chilies

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1/2 lb corn husk
• 16 ounces spanish olives or 16 ounces garlic stuffed olives
• 1/3 lb vegetable shortening
• 1 lb fresh corn, masa or 1 1/2 cups dried masa harina, de maiz
• 1 lb monterey jack cheese, cut into 2 inch long and 1/4 inch thick strips
• 2 poblano peppers, roasted, peeled, seeded and cut into strips
• 1/2 teaspoon salt
• 1 cup chicken broth or 1 cup vegetable broth

Recipe

• 1 bring a large pot of water to a boil and then turn off the heat, add the corn husks to the pot and weight them down with a plate to completely submerge them. let them soak for 1 hours.
• 2 if using fresh, store bought "masa", cream the shortening and salt in an electric mixer until light and fluffy. add "masa" and 1/3-1/2 c water gradually to the mixer until all the "masa" is used. whip until fairly light and fluffy. test the masa by taking a small ball and placing it in a glass or water, if it floats it is ready. if necessary add water in small increments.
• 3 ----if using dried masa harina, cream the shortening and salt, add the masa harina and broth slowly. whip until masa is light and fluffy. test in a glass of water to make sure it is ready.
• 4 drain the corn husks and pick 12 of the nicest, largest ones. stread a husk in a cutting board with the large end facing the top of the board.
• 5 pat the husk dry with a paper towel and place one heaping tablespoon of masa right in the center. using your fingers or the back of a spook spread the masa almost all the way to the sides of the husk and near the top.
• 6 leave most of the lower half of the husk uncovered. place a couple of the cheese slices, chili strips and 2 or 3 olives in a vertical line down the center of the masa.
• 7 fold the sides of the husk toward each other and over lap them. fold the empty half of the husk up against the rest of the filled roll.
• 8 pinch the open top of the husk close and lay the tamale flap side down in a steamer basket. repeat with the remaining ingredients and make sure the tops of the tamales are pointed upward.
• 9 steam the tamales for 20-30 minutes or until the masa is fairly firm inside the husk.
• 10 tip:.
• 11 to roast chilies, either set them directly on top of a gas burner, turning them frequently, until the chilies are black or cut them in half and broil them for 5-7 minutes or until black. place the chiles in a paper bag to steam for 15-20 minutes then peel the chilies. the black skin should come off easily.