16 dried corn husks (found in the international aisle of the supermarket)
2 cups instant corn masa (found in the international aisle)
1 teaspoon baking powder
2/3 cup vegetable shortening
4 ounces sharp white Cheddar, grated (about 1 cup)
1 4.5-ounce can chopped green chilies, drained
salsa, pickled jalapeños, and lime wedges, for serving (optional)
Sat fat 18g
How to Make It
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.
Place 3 cups of water in the bottom of a 6- to 8- quart pressure cooker and fit with a steamer basket. Add the tamales, seam-side up, to the basket. Secure the lid and bring to high pressure over high heat. Reduce temperature and cook over medium-low heat for about 20 minutes. Release the pressure and remove the lid. When ready, the filling should no longer stick to the husks. Serve warm with salsa, pickled jalapeños, and lime wedges, if desired.
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