Cheese and Green Chili Tamales
Photo by Christopher Testani
Soak the corn husks in water until soft and pliable, 20 minutes.
Meanwhile, stir together the masa, baking powder, 1½ teaspoons salt, and 1½ cups water in a bowl to combine. Beat the shortening in a separate bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Add the masa mixture in 2 additions, beating between each, until light and fluffy, about 2 minutes. Refrigerate until firm, about 20 minutes or up to overnight.
Drain the corn husks and pat dry. Place ¼ cup of the masa mixture in the center of one of the corn husks. Spread the mixture into a rectangle, using the back of a spoon, leaving a 1-inch border on both sides of the husk and a 2-inch border on the top and bottom. Sprinkle 1 tablespoon of the cheese down the center; top with 1 teaspoon of the chilies. Tightly wrap the tamale in the corn husk; fold one of the long sides over the other. Fold over the 2 ends and secure with kitchen twine. Repeat until all the tamales are filled.