Instructions: Mix cheese and chiles in large bowl and season to taste with salt. Soak husks in a sink filled with warm water 15 minutes. Remove and pat dry. Stack in pile.

For each tamale, take a spoonful of masa and spread on corn husk, making sure that tapered end of husk points down and that there is room all around the husk to allow for wrapping. Place about 1/4 cup chile-cheese mixture in center. Fold in each side of husk, then fold up from bottom. Repeat to make rest of tamales.

When tamales are all formed, place in batches in steamer set over simmering water. Steam until masa is firm, about 1 1/2 hours.

This recipe yields 40 tamales.

NOTES :

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