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I made these Green Chile Corn Tamales with Hatch green chile, fire-roasted corn, and pepper jack cheese, and I show you Step by Step two different ways to make them: First I show you by spreading the masa and then filling the middle with the chile, corn & cheese. But then I show you, if you combine those ingredients directly into the masa, you don't have to spread it across the corn husk, you can just plop a spoonful directly on, fold, and shape with your fingertips. Be sure to watch for instructions. Below is the basic recipe: Also, if you choose to use Masienda brand Masa Harina, you can visit https://www.masienda.com and use the Code: MARCYINSPIRED10 for a 10% discount on your order. Green Chile Corn Tamales You will first need a package of ojas (corn husks) Be sure to soak them in hot water for a minimum of 2-4 hours before making your tamales. This will make them pliable and easy to use when it comes time to spread the masa onto them. For the Masa you will need: 6 cups of Masa Harina 1 Tbsp. baking powder 2 tsp. salt 1 tsp. garlic powder 1 tsp. green chile powder (optional) 1 lb. or 2 cups of lard 5 cups of broth (I use chicken broth, but any kind will do) Start by whipping the lard. I do this using a stand mixer and I let it whip for 10 -15 minutes until it's light and airy. (This is the secret to light & fluffy tamales). While that's whipping, combine all the dry ingredients in a separate bowl. Then slowly begin adding the dry ingredients to the stand mixer, while alternating with the liquid. Once all the ingredients have been incorporated into the bowl, continue to let it mix a few more minutes. Then, stop the mixer and do a "Float Test." Take a small piece of masa and drop it into a glass or water. If it floats, your masa is ready. If it sinks to the bottom, try adding a Tbsp. or two more broth and let it continue to whip. Once ready, set aside. For the filling you will need: 2 cups of Hatch green chile (roasted, peeled, de-seeded, & chopped) 16 oz. roasted corn (If using canned corn, drain liquid) 4 cups shredded cheese of your choice (I used pepper jack in this video) Please, refer to video for differing ways to assemble your tamales. Then place in large steam pot with plenty of water for steaming at the bottom. Cover with a lid, place on stovetop. Tamales should steam for 1 1/2 hours over medium heat. Make sure water on bottom does not go dry. Tamales should be steaming the entire time. After 1 1/2 hours, turn off heat and let set at least 10 minutes before trying. The tamales should easily pull away from the husk, and they should be firm but still very moist. Enjoy! Thanks so much for checking out this video. If you liked it, please give it a Thumbs Up and Subscribe to this channel, if you haven't already. I also invite you to follow me on Instagram at / marcyinspired or on Facebook at https:www.facebook.com/marcyinspired. All music in this video used with rights from Storyblocks: "Sweet Christmas" "A Very Happy Christmas"