Cheese & Roasted Pepper Tamales

Ingredients

25 corn husks
5 poblano peppers (or other peppers of your choice), diced and roasted
1 1/2 pounds cheese (such as Monterey Jack), shredded

Masa:
5 cups corn masa flour
1 tablespoon cumin
1 tablespoon garlic powder
2 teaspoons salt
6+ cups vegetable broth
1/3 cup vegetable oil

Soak corn husks in water for at least half an hour. Prepare masa by combining dry ingredients, then adding broth and oil. If necessary, add more broth until the consistency is similar to a thick cake batter. (It's important that it's not too runny or too stiff.)

Shake off excess water on a corn husk and lay it down with the wide side at the bottom. Add a layer of masa about a centimeter thick, leaving about an inch on the sides and a couple inches at the top. Add cheese and roasted peppers in a line in the middle.

Fold the sides in, and then fold the top over. Place upright in a steamer.

Continue for the rest of the tamales. Steam for 2 hours or until masa is spongy and comes easily off the corn husk.

If you have the equipment, these are great to make in bulk and freeze. Just reheat them in the microwave or by steaming for an easy and delicious meal!