- 12 corn husks, soaked, plus 2-3 more for tying
- 4 pasilla or Anaheim pepper, fire roasted or grilled
- 1 1/3 cups chicken stock
- 3/4 cup pork lard
- 2 1/2 cups masa harina
- 1 tablespoon coarse sea, salt
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon baking powder
- 6 ounces manchego, cheese
- 2 cups Salsa Verde
- Soak corn husks for about 20 – 30 minutes to ensure they are soft and pliable. Dry thoroughly with paper towels before using.
- Place peppers on burners of a gas range and turn to allow to char on all sides. Alternatively you can place on outside grill to char or inside grill to roast. Once charred, place in plastic Ziploc bag and seal until cooled or wrap individually in Saran wrap. Once cooled remove the charred skin by rubbing the peppers. (Rinsing under water may be necessary, however do not over wet to insure flavor.)
- While peppers are cooking place chicken stock and lard into the blender jug, then add masa, salt, sugar and baking powder.
- Dial to MIX and with the scraper spatula, scrape the ingredients off the sides of the jug onto the blades and process for about 30 seconds or until all the ingredients are mixed thoroughly. Remove from jug and set aside.
- Cut a slit down the peppers lengthwise and then carefully cut around the top to remove the stem and seeds. Your pepper should be flat and in one piece.
- Cut the bottom of the peppers so that the peppers are about 3 inches in length. Then cut the peppers so they are about 1 1/2 inches wide. Use the bottom pieces to complete 12 tamales.
- Cut the cheese in long strips the same length as the peppers and about 1/2 inch wide.
- Cut 12 long strips from the husks about 1/4 inch wide
- Lay a towel dried dry corn husk down flat and spoon about 2 heaping tablespoons of the masa into the center of the husk. Spread the mixture with wet fingers about 5 1/2 inches long and 3 1/2 wide leaving about 2 inches of space at the top and 3 1/2 inches at the bottom of the husk. Mixture should be about 1/4 inch thick
- Place a strip of pepper, then the cheese, and then a tablespoon of the Salsa Verde from “Double Dipping” on top.
- Fold one side of the husk into the middle trying to have the edges of the masa meet. Continue to fold the husk in a rolling type motion then fold the bottom up and tie a strip of husk snuggly around the tamale to ensure it does not open while cooking. Repeat 12 times or until all of the ingredients are used up.
- Place a large tall pot with water and a steamer basket on the stove and bring to a boil ensuring that the water doesn’t fill basket.
- Place all the tamales in the pot standing up with the folded side down and place the lid on the pot. Cook for 1 1/2 – 2 hours or until the husks peel easily from the masa and the masa is firm but still moist. Check the water repeatedly and add more if necessary. Start checking the tamales for doneness at 75 minutes and then 15 minute intervals after until they are done.
- Remove from pot, allow to set and serve with Salsa Verde.
Tip: Vegetable shortening can be used to replace the lard if desired.