Cheese, Chili, Tomato Tamales

Tamales are great not only because they taste wonderful, but also because they freeze well. So consider making more so you can keep a stock in your freezer for when you're hungry, but unprepared. The filling in these is very simple to make and offers a good kick.

Recipe:

Cheese, Chili, Tomato Tamales

makes 12 tamales

Ingredients
2 cups corn
1 1/4 cups Cheddar cheese, divided
2 cups masa corn flour
6 Tbsp. butter, cubed
1 tsp. baking powder
1 tsp. salt
1/4 tsp. black pepper
1/2 cup broth
1/2 lime, squeezed for juice
1/2 cup feta cheese
2 Anaheim chilies, roasted, then deskinned and deseeded
2 tomatoes, deseeded, pealed and chopped (can immerse in boiling water for 20 seconds, and then ice water to loosen skins)
parchment paper or corn husk, the latter must be soaked

1. In a food processor blend corn and cheese until corn is a meal consistency. Add masa flour, butter, baking powder, salt, and pepper. Process until mixture is mixed. Add broth and lime juice; mix until just smooth.

2. To make filling: Mix remaining Cheddar cheese, feta cheese, chopped chilies, and tomatoes in a small mixing bowl.

3. To make tamales: Place a small handful of mixture onto 2 layered corn husks or parchment paper and spread into a rectangle shape about 1/4 inch thick. Fill with 2-3 tablespoons of filling. Close the wrapping, making sure the masa covers the filling. Repeat until the masa is gone.

4. Cook tamales stacked in a steaming tray above boiling water for about 40 minutes, or until the masa is set.