- 2 cups masa (corn flour)
- 1/2 cup butter (softened)
- 1 teaspoon salt
- 1 pinch sugar
- 1/2 cup broth
- 1 teaspoon baking powder
- 1/4 teaspoon black pepper
- 2 1/2 cups corn (fresh or thawed frozen will work)
- 1 1/2 cups cheese (mexican cheese or cheddar, reserve about half for filling)
- 4 ounces roasted chilies(fresh roasted skinless peppers work too)
- 2 tomatoes, deseeded and diced
- parchment paper or corn husks (I used corn husks)
- If you’re using corn husks, start soaking them in a bowl of water.
- In a food processor blend corn and cheese until corn is in nearly a meal consistency.
- Add butter, masa, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed.
- Add broth and mix until just smooth.
- Place about 2 tbsp of mixture into soaked corn husk or parchment paper.
- Fill with some cheese, slices of roasted chili pepper and tomatoes.
- Close parchment paper or corn husk around filling, trying to cover filling with masa mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales.
- Roll wrapper closed, roll and fold over ends and set aside. (I shredded one of the corn husks and used it to tie the tamales closed).
- Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until masa mixture is set.