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This recipe originally came from my teacher Sue Baldassano in culinary school. I improved it a bit for my own purposes and now it’s mine. Enjoy!

Holly’s Tamales
Yield: 12 servings

Ingredients:
Filling:
• 1 red pepper, cut into julienne
• 1 poblano chili or green pepper, cut into julienne
• 1 white onion, fine saute slices
• 3 Tbsp. olive oil

Masa:
• 1/2 cup whole milk
• 2 ears corn (roast in oven for 25-30 minutes at 375-degrees; cool and remove kernels from cob)
• 1 cup masa harina
• 1 tsp baking powder
• 1/2 cup butter (1 stick)
• 2 Tbsp. grated muenster cheese (or mild Mexican cheese if you can find it)
• 1 tsp. salt
• 12 large dried corn husks soaked in warm water until pliable (about 15-20 minutes.

Procedure:
Filling:
1. Preheat oven to 375-degrees
2. In medium baking pan, combine peppers, poblano and onion with oil. Roast until brown and tender, approx. 30 minutes.

Masa:
1. Simmer milk and roasted corn kernels over low heat, stirring constantly about 2 minutes.
2. Strain corn, reserving 1/2 of kernels (set aside). Puree remaining corn with milk in a blender
3. In a medium bowl, add pureed corn/milk to masa harina.
4. In a kitchen aid or with an electric mixer, whip oil or butter, baking powder, salt and cheese at high speed for 3-5 minutes.
5. Incorporate masa mixture into kitchen aid bowl in 1 cup increments.
6. Beat mixture in kitchen aid at high speed for 10 minutes. Then add remaining corn in the final 30 seconds.
7. Divide masa evenly between corn husks. Flatten filling into rectangle shape, fold husk edges over eachother to make a small package. Tie ends together. Steam 45 minutes. Let set for 10-15 minutes and serve.