LET’S GET COOKING

• 1.

  Clean husks making sure that you remove all debris. Place cleaned husks in a large bowl and cover with hot water. Place a heavy item on top to keep them submerged. Leave for about 1 hour.

• 2.

  While they rest, char the Anaheim peppers over an open flame on your stove. Once done, place in a bowl. Cover and allow to sweat while you prepare the rest of the tamale ingredients.

• 3.

  In a small pot, heat up the chicken broth. It doesn’t have to boil, just needs to be hot.

• 4.

  For the masa, add lard to the stand mixer. Mix for about 5 minutes. Add baking powder and Casa M Spice Co® Chain Reaction®. Then add about 1/3 of masa. Start mixer on medium. Add about 1/3 of the chicken broth. Continue to add bits of the masa and chicken broth until all is in the mixer. Mix for 15 minutes.

• 5.

  While masa is mixing, peel the charred peppers. Remove stems and most of the seeds. Once done, chop finely.

• 6.

  Add butter to a skillet over medium high-heat. Once butter is melted, add onions, garlic and Casa M Spice Co® Chain Reaction®. Add corn and chopped peppers. Mix well. Cook until heated through.

• 7.

  While its heating through, grate the cheese. Set aside for assembling tamales.

• 8.

  Remove husks from water and quickly pat dry. Add about 2 to 3 tablespoons Masa mixture over about ¾ of the top of the corn husk. Make sure you are placing it on the softer side of the husk. Add about 1 tbs cheese and desired amount of green corn mixture. Roll tamale and tuck the bottom upwards.

• 9.

  Place tamales upright in a steamer pot. Cover with husks and steam for 2 hours.

• 10.

  Once done, remove husks on top and remove the tamales to a plate for serving. Open tamales when ready to serve and top with desired toppings.