Corn Tamales
Maria Tirado
Watch Community Cooking Daily at 11:00 A.M. and 6:00 P.M. only on CitiCABLE 3

Ingredients:

• 8-10 Ears Yellow Corn (If Fresh Is Not Available Use About 8 Cups Frozen)
• 3 Cups Yellow Cornmeal
• ¼ Cup Vegetable Shortening Or Oil
• ¼ Cup Unsalted Butter, Room Temperature
• ¼ Cup Sugar (Amount Can Vary Depending On Sweetness Of Corn)
• ¼ Cup Half & Half Or Milk
• 1½ Tsp Salt
• Husks From Ears Of Corn Or Dried Store Bought Corn Husks

1. 6 Ozs Cheddar Cheese, Cut Into Strips
2. 14 Oz Whole Mild Green Chiles, Cut Into Strips
   If using store bought corn husks dampen with water and set aside. Dampening makes them easier to use.
3. Cut the kernels off corn ears. Combine 8 cups of corn kernels and 1½ cups cornmeal in a food processor. Grind until the mixture is a chunky puree.
4. Using a mixer, cream shortening and butter in a bowl. Mix in the sugar, half & half and salt. Add the corn mixture and the remaining 1½ cups cornmeal. Mix to combine.
5. Working with the corn husks, overlap two husks so mixture can fit between them. Spread approximately 1/4 cup of the mixture down the center of the husks, forming a rectangle. Place one cheese strip or more, depending on taste, and two chili strips in center of filling. Spread more of the mixture over the cheese and chilies, covering completely. Fold the husks over the filing. Tie with corn husks strips or string. Repeat with remaining husks.
6. Place tamales in a steamer rack over boiling water and cover. Steam for about 40 to 50 minutes or until the tamales are firm.