Corn, Cheese And Chili Tamales With Tomatillo-avocado Salsa

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• 12 tomatillos, husked and rinsed well
• 1 small onion, quartered
• 6 large garlic cloves, peeled
• 2 -3 serrano chilies, stemmed
• 2 ripe avocados, peeled and diced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 (6 ounce) package dried corn husks (20-30 husks)
• 1 lb large poblano chile
• 2 cups masa harina (corn tortilla mix)
• 6 tablespoons unsalted butter, room temperature
• 3 tablespoons sugar
• 2 teaspoons salt (adjust to taste)
• 1/2 cup canned low sodium chicken broth or 1/2 cup vegetable broth
• 5 cups baby frozen corn, thawed (about 25 ounces)
• 3 cups packed coarsely grated sharp cheddar cheese (divided)
• 1 teaspoon baking powder
• 1/8 teaspoon ground black pepper

Recipe

• 1 salsa:.
• 2 cook tomatillos, onion, garlic and chilies in heavy large skilllet over high heat until charred in spots but still firm, turning occsionally, about 5 minutes.
• 3 transfer to food processor or blender.
• 4 using on/off setting, chop coarsely.
• 5 add all remaining ingredients.
• 6 blend to course puree.
• 7 season with salt and pepper.
• 8 cover and chill (can be made up to 24 hours ahead).
• 9 tamales:.
• 10 selecting 18-20 large clean husks, place in large bowl and fill with warm water.
• 11 weight husks down with saucer and soak until soft, separating occasionally, about 2 hours.
• 12 form 36 ties by tearing several husks into 1/2 in wide strips.
• 13 char chilies directly over gas flame or under broiler until blackened on all sides.
• 14 place in medium bowls, cover tightly with plastic.
• 15 let stand 10 minutes.
• 16 peel, seed and chop chilies, set aside.
• 17 to make dough, blend masa harina, butter, sugar and 1 teaspoon salt in processor until coarse meal forms.
• 18 add broth and blend in (mixture will be crumbly).
• 19 transfer masa mixture to large bowl.
• 20 in food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper and 1 1/4 teaspoon salt until coarse puree forms.
• 21 stir puree into masa mixture until blended.
• 22 add 2 1/2 cups corn to masa mixture.
• 23 for each tamale, open 1 large softened husk. place 1/3 cup tamale dough in center of husk.
• 24 make depression in center of dough and fill with 1 tablespoon chilies and 1 tablespoon shredded cheese.
• 25 using moistened fingertips, press dough over filling to cover and shape into 3 inch long log placed parallel to long edge of husk.
• 26 fold 1 long side of husk over filling and roll up to enclose.
• 27 tie ends of filled husks tightly with husk strips.
• 28 add water to large pot containing steamer insert to reach bottom of insert.
• 29 layer tamales in steamer insert.
• 30 bring water to boil and cover pot.
• 31 steam until tamales are firm (about 1 hour).
• 32 be sure to maintain water level in pot, adding adding boiling water to pot as needed.
• 33 remove steamer insert when adding water to pot.
• 34 may be made 1 day in advance, cooling slightly before refrigerating.
• 35 before serving resteam for approximately 45 minutes to heat thoroughly).