Progresso Tamale Parlor
  Authentic Mexican Food Recipes
  http://www.progressotamale.com
  "Serving Fine Mexican Food Since 1939"

  Mexican Tamale Recipes
  Green Chile & Cheese Tamale Recipe

  6 cups prepared masa or masa harina masa
  2 8 oz can creamed corn
  2 12 oz can green chiles, diced and drained
  6 cups shredded Cheddar cheese
  30-40 dried corn husks, cleaned of debris and soaked in warm water until 
  pliable (about 20 minutes)

  Mix corn into masa by hand. It's messy but efficient.

  Drain corn husks. Spread about 1/4 cup masa on the smooth side of 1 corn 
  husk (if you spread it on the other side, it will stick). Spread it across 
  the wider end, covering it from side to side and extending approximately 
  halfway to the narrow tip. Add chiles on top of the masa in the center of 
  the corn husk. Layer cheese on top of the chiles. Fold right edge of corn
  husk to the center, and fold the left side over it. Then fold narrow end 
  even with the wide end. Press ends together to seal contents. Repeat with 
  remaining corn husks, masa and filling.
  
  Cook tamales in a tamale steamer or in a conventional steamer. Line tray 
  or basket with corn husks; place tamales on top. The tamales should not 
  come in contact with the water. To prevent steamer from drying out, put 
  a coin in the bottom of the steamer. You will hear it clinking as long 
  as there is boiling water in the steamer. Steam tamales about 1 hour. 
  They are done when masa no longer sticks to the corn husks when tamales 
  are unrolled.

  Yield: 2-3 dozen tamales
  Prep Time: 1-2 hours
  Cook Time: 1 hour
  Difficulty: Intermediate