Pinon-Cheddar Tamales recipe

Filling:
1 cup fresh or frozen corn kernels
5 garlic cloves, minced
3 to 4 fresh Serranos, minced
1 cup pine nuts, toasted
1 pound mild Cheddar cheese, grated
1/2 teaspoon salt

Prepare dried corn husks. In a bowl, mix filling ingredients together.

Masa:
6 cups Masa Harina
1 tablespoon salt
1 3/4 cups vegetable oil
1/4 cup garlic-flavored oil or vegetable oil
    plus 1 teaspoon garlic powder
4 1/2 cups chicken stock, or more

Measure the Masa Harina and salt into a large bowl. Add oil or oils, the garlic powder if you are using it, and the stock. Mix with your hands until smooth. When well blended, the masa should have the consistency of moist cookie dough. Add more stock if needed for consistency. Keep the dough loosely covered while working.

Hold a corn husk flat on one hand, smooth side up. Spread dough over the husk. With a rubber spatula, spread a thin layer of masa across the husk, but not to the edges. top with filling spread more thickly through the dough's center, stopping short of the dough's edges. Make sure that the dough's edges meet to enclose all the filling. Secure the tamale by folding the wrapper over or tying it. Steam tamales.