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Chili and Cheese Tamales

Mix up the flavor a bit by serving with Gaucho Ranch 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
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.

 
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