How to Make Tamales With Chiles, Olives and Cheese

These can be made into an excellent vegetarian dish by substituting vegetable shortening for the lard and vegetable stock for the chicken broth. Serves six people.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Groceries
• Hand Mixers
• Mixing Bowls
• Steamer Sets
• Stockpots
• 1/2 lb. dried corn husks
• 16 oz. jar Spanish green olives or garlic stuffed green olives
• 1/3 lb. lard or vegetable shortening
• 1 lb. fresh corn masa or 1 1/2 cups dried masa harina de maiz
• 1 lb. Monterey Jack cheese - cut into strips 2 inches long and 1/4 inch thick
• 2 lg. poblano chiles - roasted, peeled, seeded and cut into thin strips
• 1/2 tsp. salt
• 1 c. chicken or vegetable broth (if using dried masa harina de maiz)

Preparing the Corn Husks and the Masa

1. Bring a large pot of water to a boil and then turn off the heat. Add the corn husks to the pot and weight them down with a plate to completely submerge them.
2. Let the corn husks soak for an hour.
3. If using fresh, store-bought "masa," cream the lard or shortening and the salt in an electric mixer until light and fluffy. Add "masa" and roughly 1/3 to 1/2 c. water gradually to the mixer until all the "masa" is used.
4. Whip the "masa" util fairly light and fluffy. Test the "masa" by taking a small ball and placing it in a glass of water.
5. When the "masa" floats, it is ready. If it sinks, it needs more water whipped in.
6. Add more water, but only in very small increments.
7. If using dried "masa harina de maiz," cream the lard and salt and add the "masa harina" and the broth slowly. Whip until the "masa" is light and fluffy.
8. Test by dropping a ball into a glass of water.

Assembling the Tamales

9. Drain the corn husks and pick 12 of the nicest, largest ones. Spread a husk on a cutting board or large plate with the large end facing the top of the board or plate.
10. Pat the husk dry with a paper towel and place about one heaping tablespoon of "masa" right in the center. Using your fingers or the back of a spoon, spread the "masa" almost all the way to the sides of the husk and near the top.
11. Leave most of the lower half of the husk uncovered. Place a couple of cheese strips, chile strips and two or three olives in a vertical line down the center of the "masa."
12. Fold the sides of the husk toward each other and overlap them. Fold the empty bottom half of the husk up against the rest of the filled roll.
13. Pinch the open top of the husk closed and lay the tamale flap-side down in a steamer basket. Repeat with the remaining ingredients and make sure the tops of the tamales are pointed upward if at all possible in the basket.
14. Steam the tamales for 20 to 30 minutes or until the "masa" seems fairly firm inside the husk.

Tips & Warnings

• Fresh "masa" is available at Mexican markets. Dry "masa harina" and corn husks can sometimes be found in supermarkets depending on where you live. Otherwise, try a Mexican market.
• A bamboo Chinese steamer basket works well for steaming the tamales. Place a ball of aluminum foil in the center of the basket and then lean the tamales against the foil, top side facing up and the flap side facing down.
• To roast chiles, either set them directly on top of a gas burner, turning frequently, until the chiles are black, or cut them in half and broil them for five to seven minutes or until black. Place the roasted chiles in a paper bag to steam for 15 to 20 minutes, then peel the chiles. (The black skin should come off easily.)