Living in the Southwest I have tasted some of the best green corn tamales but I want to have a supply on hand when I get a craving for one, so I make these and devour as many as possible and freeze the rest for the next time I get an urge for these.

Masa

• 2 cups instant masa harina flour
• 2 cups corn, fresh roasted and cut off the ear
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2/3 cup Vegetable Shortening & butter(softened butter or vegan substitute)
• 1/4 cup evap milk
• 1 3/4 cup of water
• 1 tablespoon vegetable broth powder

Filling

• 2 tablespoons of butter
• 2 roasted/peeled/seeded jalapenos
• 2 roasted/peeled/seeded publano chili
• 1.5 – 2 cups of Mixed Chedar & Pepper Jack (Or Vegan cheese substitute)
• 1 – 1.5 cups of corn
• 1 teaspoons cumin
• 1/2 teaspoons black pepper

Directions

Mix Masa ingredients together and make Masa. Roasting corn and Jalapeno and Publano chilles. Seed and peal chili peppers and chop. Mix all filling ingredients together. Coat inside of a corn husk with masa and add a good tablespoon of filling. Roll this up so masa surrounds filling and steam for 30 minutes.