Corn and Cheese Tamales

By lorik

Be sure to use quick grits, not instant—instant grits are processed further and will adversely affect the texture and flavor of the tamales. You can substitute 1 cup fresh corn kernels (cut from about 1 1/2 cobs), for frozen, if desired. You can also substitute 4 tablespoons (1/2 stick) unsalted butter for the lard if desired; the flavor, however, will have an untraditional, buttery flavor. Serve the tamales with Tomatillo Salsa (see related recipe); the tart salsa pairs perfectly with the tamales' sweet corn flavor.

Ingredients

• 3/4 cup quick grits (not instant)
• 1 cup boiling water
• 3/4 cup masa harina
• 15 large dried corn husks
• 1 cup frozen corn, thawed
• 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch cubes and softened
• 1/4 cup (2 ounces) lard, softened
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)
• 1 - 2 tablespoons minced pickled jalapeños

Details

Servings 12
Adapted from cookscountry.com

Preparation

Step 1

1. Place the grits in a medium bowl, whisk in the boiling water, and let stand until most of the water is absorbed, about 10 minutes. Stir in the masa harina to form a dough, cover, and let cool to room temperature, about 20 minutes.

2. Meanwhile, bring 2 quarts of water to a boil in a large pot. Stir in the corn husks, cover, and simmer until softened and flexible, about 10 minutes. Drain and set aside.

3. Process the masa dough, corn, butter, lard, sugar, baking powder, and salt together in a food processor until the mixture is light, sticky, and very smooth, about 1 minute, stopping to scrape down the sides of the bowl as needed.

4. In a small bowl, toss the cheese with the pickled jalapeños. Working with one husk at a time, spoon a scant 1/4 cup of the dough into the center of each husk, following the instructions below. Nestle a heaping tablespoon of the cheese-jalapeño mixture into the center of the dough and, using the sides of the husk, push the dough around the cheese to encase it completely. Fold the sides then the bottom of the husk over the filling, and lay seam side down on a large platter.

5. Fit a large Dutch oven with a steamer basket. Fill the pot with water until it just touches the bottom of the basket and bring to a boil. Following the illustration below, gently lay the tamales into the basket, seam side facing the edge of the steamer, with the open ends facing up. Cover and steam, checking the water level often and adding additional water as needed, until the tamales easily come free from the husks, about 1 hour. Transfer the tamales to a large platter and serve hot.

Making Tamales:
1. Tear one husk into small strips to use as ties. Set aside.

2. With the tapering end of the husk facing you, place a scant one-quarter cup of dough onto the husk, leaving at least a one and one-half-inch border of husk at the tapered end.

3. Fold the two long sides of the corn husk in over the corn mixture.

4. Fold the tapered end up, leaving the top open.

5. Secure the tamale by tying with a strip of the husk.

6. Meanwhile, line the steamer with husks. Stand the tamales up in a row around the edge of the steamer.