Guest Author - Terri Perkins Fulton

Makes 10 tamales

24 dried corn husks, separated and cleaned of dried corn silk

1 1/2 cups fresh yellow corn kernals

1 1/2 cups Masa Harina
6 tablespoons chilled butter, cut into 1/2-inch pieces
1 1/2 teaspoons sugar
1 1/2 cups chicken stock (about)
2 tablespoons half and half
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano

10 Monterey jack cheese strips, measuring 1/2x1/2x3-inches
5 small poblano chiles, roasted, peeled and seeded, cut into quarters

Bring a large pot of water to boil. Add the corn husks, cover the pot and remove from heat. Soak the husks for two hours until soft, then remove, rinse and pat dry.

Place the corn kernals, Masa Harina and sugar in a processor and process to chunky puree. Add the butter to the processor with corn mixture. Pulse until mixture is crumbly. Slowly add the chicken stock and process to the consistency of moist dough, adding more or less broth as needed. (The exact amount will depend on how juicy the corn is.) Mix in the half and half and all of the herbs using on off turns until just combined. Let the dough rest for 20 minutes.

Meanwhile, choose twenty of the best husks and reserve. Tear the remaining husks into 1-inch-wide strips to be used for tying. Overlap two husks on work surface. Spread a generous 1/3 cup masa in center of husks and pat into a 3x4-inch rectangle. Place 1 chile section in center of masa. Top with 1 strip of cheese and then another chile section. Fold the two long sides of the husks over the filling so that the masa covers it. Tie each end of the bundle with a strip of corn husk. Trim the ends to 1/2-inch.

Arrange the tamales in a steamer rack. Place the rack over boiling water, cover and steam until the tamales are firm to touch and the masa pulls easily away from the husks, about 50 minutes. (Add more hot water if needed so the pan does not run dry.) Unwrap the tamales and serve.