Ingredients
Scale
- 40 corn husks, soaked in water for at least an hour
- 4 cups masa harina (corn flour)
- 4 cups hot water
- 1 ¼ cups vegetable shortening
- 2 teaspoons aluminum free baking powder
- 2 tablespoons vegetable buillon
- 3 cups russet potatoes, cut in 1/2x 1 ½ inch strips
- 2 cups Oaxaca or mozzarella cheese, cut in 1-inch strips
- 2 cups Poblano pepper strips
- Salsa for topping
Instructions
- In the bowl of a stand mixer, combine masa harina flour, water, shortening, baking powder, and bouillon. Mix on medium speed for 5 minutes. Masa should be smooth and not stick to hands. Drop a 1-inch ball of masa in a cup of water. If the masa floats, it’s ready to be spread.
- Drain corn husks. Hold corn husk with pointy side towards you. Scoop 1/4 cup of masa mixture on corn husk and spread with a spoon; Leaving a 1-inch border on the sides. Place 2-3 pieces of potato, cheese and 3-4 Poblano pepper strips. Fold one side of the corn husk over filling then fold the other side, overlapping. Fold the pointed side up and turn over to keep it from unfolding. Repeat with remaining husks and masa.
- Arrange tamales upright in a steamer. Fill with hot water right below the rack and heat over medium-high heat. Cover top of tamales with a layer of remaining husks and a damp towel; cover with lid, bring to a boil and reduce heat to medium, adding water as needed. Steam for 90 minutes or until when tested, corn husks unwraps and masa separates easily form dough.
- Remove tamales from steamer. Let cool before serving. Top with your favorite salsa and enjoy.