INGREDIENTS

INSTRUCTIONS

Soak husks in hot water until pliable.  In a saut pan simmer the milk and
corn together over medium heat until the corn becomes soft (about 10
minutes.  Strain the corn, reserve 1 cup, and pure the remainder with the
milk.  Add the pure to the masa harina, and mix with a spoon or whisk. In a
large bowl, whip the butter, baking powder, and salt together until light
and fluffy. Incorporate the masa in 2 oz increments, whisking until light
and fluffy (about 10 to 15 minutes total). Fold in the green chile,
remaining corn and cheese.
Divide masa evenly between the corn husks, roll and tie tamales and steam
for 30 minutes.  Let cool slightly and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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