Chili and Cheese Tamales

Mix up the flavor a bit by serving with Chimichurri Sauce.

Prep time: 45 minutes  

Cook time: 50 minutes  

12 large dried corn husks

3 cups masa for tamales (on the baking aisle)

1 1/2 teaspoons baking powder

1 teaspoon sea salt

2/3 cup butter, shortening or vegetarian spread, at room temperature

2 1/2 to 3 cups vegetable stock or broth

3/4 cup 1/4-inch cubes pepper Jack cheese

1/2 cup chopped red bell pepper

1/2 cup sliced green onions

1/2 cup corn kernels (optional)

1 (4-oz.) can diced green chiles

Guacamole, salsa or chimichurri sauce and sour cream (optional toppers)

Place corn husks in hot water and let stand for at least 15 minutes to soften; remove and blot off excess water. Stir together masa, baking powder and salt in a large bowl. Add spread and mix again. Using an electric mixer, beat in enough stock to make a soft dough. Stir in remaining ingredients. Place equal amounts of mixture into the center of each softened corn husk. Fold in the sides, then the bottom. Place a steamer basket in a large pot and add 1-inch of water. Stand tamales up in basket placing the folded bottom end down. Cover and cook over medium-low heat for 50 minutes. Best if served immediately with desired toppers. Makes 12 servings.