Melanie's Rich and Creamy Green Chili and Corn Tamales

I actually just finished making this dish for my Next Food Network Star audition video. I think Karma was on my side today because it came out better than ANY batch of tamales I ever made.

• Ready In: 4 hrs
• Serves: 12

Ingredients

• Masa

• 2  cups  instant masa harina flour, Maseca
• 2  cups corn, fresh roasted and cut off the ear
• 1  teaspoon baking powder
• 1  teaspoon salt
• 1⁄3 cup  lard
• 1⁄3 cup butter, softened
• 1  cup  cream
• 3⁄4 cup  chicken stock

• Filling

• 2  cups green chilies, fresh roasted, peeled and seeded
• 2  cups corn, fresh roasted and cut of the ears
• 1⁄4 cup butter, melted
• 1⁄2 cup cheddar cheese, shredded
• 1  teaspoon salt
• 1  teaspoon cumin
• 1  teaspoon black pepper
• 2  dozen  corn husks

Directions

1. Do all prep work with the corn and green chilis.
2. Clean and rinse the corn husks. Place in a large bowl and soak in hot water for about 30 minutes.
3. Make the masa by mixing together all of the masa ingredients with a mixer. The consistency should end up similar to a chocolate chip cookie dough, slightly wetter.
4. Make the filling by stirring together all of the filling ingredients in a large bowl.
5. Spread masa in center of each corn husks. Sometimes you may need to use two corn husks to make it wide enough. I like my tamales to be very thick and large, so you want to spread it into a rectangular shape approximately 6 inches by 3-4 inches, depending on the shape of your corn husks.
6. Place a spoonful of the filling in the center of the masa in each corn husk.
7. Roll like a burrito, ensuring the filling is sealed on all sides with masa.
8. Place in a steamer and cook the batch together for approximately 45-60 minutes. You want the masa to be cooked but not overcooked. It will still appear a bit wet when tested, but not stick to the corn husk.
9. Serve with a bit of shredded cheese, fresh scallions, and cilantro -- and sour cream if you desire!
10. Enjoy!