Tamalitos Verdes

Ingredients

Corn husks

20, soaked in warm water until soft

Monterey Jack cheese

1 cup, shredded

Salt

1 teaspoon

Unsalted butter

1/4 cup, melted

Chicken broth

1 cup

Masa harina

2 cups

Green chilies

2, deseeded and chopped

Fresh corn kernels

2 cups

Instructions

1. In a blender, combine the fresh corn kernels, green chilies, masa harina, chicken broth, melted butter, and salt. Blend until you achieve a smooth texture.
2. Lay a softened corn husk flat on your workspace. Spread about 2 tablespoons of the corn masa mixture onto the husk, leaving some space around the edges.
3. Spoon a small amount of shredded Monterey Jack cheese into the center of the corn masa.
4. Fold the sides of the corn husk inward, covering the filling. Then, fold the bottom part of the husk upwards. Secure the tamalito with a strip of soaked corn husk or kitchen twine.
5. Repeat the process with the remaining husks and filling.
6. Place a steamer basket in a large pot filled with about 2 inches of water. Bring the water to a boil.
7. Arrange the tamalitos in the steamer basket. Cover and steam for about 45-60 minutes, or until the tamales are firm and cooked through.
8. Carefully remove the tamalitos from the steamer using tongs and let them cool slightly before serving.
9. Serve warm for the best taste. Enjoy your homemade Tamalitos Verdes.