Corn and Cheese Tamales

Name: Corn and Cheese Tamales
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 3/4 cup, quick grits (not instant); 1 cup, boiling water; 3/4 cup, masa harina; 15 large, dried corn husks; 1 cup, frozen corn, thawed; 4 tablespoons (1/2 stick), unsalted butter, cut into 1/2-inch cubes and softened; 1/4 cup (2 ounces), lard, softened; 1 tablespoon, sugar; 1 1/2 teaspoons, baking powder; 1/2 teaspoon, salt; 6 ounces, Monterey Jack cheese, shredded (about 1 1/2 cups); 1 - 2 tablespoons, minced pickled jalapeños

Main Courses
Latin America & Caribbean
Mexican
Fruits & Vegetables
Eggs & Dairy
Cheese
Vegetables

Tamales, moist corn cakes with savory fillings, rank high among those foods that are better ordered out because they’re just too complicated to make at home. Our goal was to bring this classic family dish back home.

SERVES 4 to 6 (Makes 12 tamales) as a light main course

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