Chili Cheese Tamales

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Chili Cheese Tamales

 

Pre-soak in warm water in sink about 20 Corn Husks till just pliable

and soft.

Filling: (Stir together in a bowl)

4 cans of Mild Green Chilies

1 1/2 c. Grated Cheese

1/2 tsp. Dried Oregano

1/4 tsp. Cumin

 

 

CORN MASA: In a separate bowl, combine 1/3 cup and 1 Tb. oil. Add in

3 c. of Corn Masa. Stir up. Add in 2 1/2 c. of water. Mix all

thoroughly.

 

DIRECTIONS: You will need a 9x9 pan casserole dish that has a flat

bottom and two large sheets of Saran Wrap. Take Corn Husks that you

have pre-soaked, and place it on top of one of the Saran Wrap sheets.

Measure a 1/4 cup of Corn Masa on put in corn husk in center. Place

other Saran Wrap sheet over top. Flatten with casserole dish over top

and push till nice and flat. Remove top Saran Wrap sheet. Trim off

excess Corn Masa to fit Corn Husk shape. Remove other Saran Wrap

sheet. Place filling in center, roll up like a burrito. Fold one end

up to hold filling in. Repeat this process until all the Corn Masa is

used up. (Saran Wrap can be reused.)

 

 

When finished, fill a large cooking pot with water 1/4 filled and

place flowerette steamer on bottom. Place all Tamales on steamer flat

stacked on top of each other. Place lid on pot cracked and steam on

med-high temp boil for 1 whole hour. Set timer every 10-15 minutes to

check water level so water doesn't boil out and burn dry.