ROASTED CHILE AND CHEESE TAMALES

ROASTED CHILE AND CHEESE TAMALES image

Yield 5 dozen

Number Of Ingredients 9

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1 (4.4lb) bag instant corn masa flour
3 cups shortening
4 tsp. baking powder
1 tbsp. salt
9 cups warm water, plus additional as needed
1 1/2 lbs. Monterey Jack cheese, cut into 60 strips
14 pasilla chiles, roasted, seeded and cut into strips
2 jalapeno peppers, stemmed, seeded and finely minced
About 60 corn husks, soaked for 1 hour in warm water and patted dry

Steps:

The day before making tamales stir together masa, shortening, baking powder, salt and water in a large bowl until combined. (Add additional water as needed. It should be about the cnsistency of peanut butter.) Cover with a damp towel and refrigerate for at least 8 hours. Remove masa from refrigerator and kneed to soften. Spread about 1/3 cup masa on the upper half of each corn husk; top with equal amounts of cheese,poblano and a sprinkle of jalapenos. Fold in sides, and bottom of husk; tie the folded end with small stips of corn husk to secure, if you like. (Tamales may be frozen at this point for up to 3 months). Place folded end down in a steamer basket and cook, covered, for 1 hour. Remove from heat and let stand for 10 minutes before serving.