Ingredients

• 1 pkg Corn Husks soaked in water overnight
• 4 cup Organic Masa Harina
• 2 tsp Salt
• 1 cup Shortening
• 3 cups Vegetable Broth
• 2 lb roasted Poblano Peppers sliced (fresh or canned)
• 1 lb Panela Cheese sliced into matchsticks (or Monterey Jack)

Instructions

1. Drain water from corn husks and set husks aside to air dry slightly.
2. In a small bowl, combine masa harina and salt.
3. In a large bowl, briefly mix shortening. Add some of the masa mixture, followed by some of the broth. Continue to alternate adding masa and broth, scraping down the bowl after each addition. Mix until smooth and well combined.
4. Spread one large or overlap two small corn husks on a flat work surface. Spread with 1/4 cup masa and top masa with sliced polanos and cheese. Fold up the bottom and sides, rolling to make a package. If necessary, wrap the package with a small strip of husk and tie to secure.* Repeat until all masa has been used.
5. Place a few of the remaining corn husks in the bottom of a steamer basket and place assembled tamales on top in an upright position until the basket is full. Top with a few loose corn husks.
6. Place tamales over simmering water and cover with a lid. Keep the water simmering while the tamales steam, 1 to 1 1/2 hours. Remove from the basket, let cool briefly, then serve.