Soak husks in hot water until pliable. In a saut pan simmer the milk and corn together over medium heat until the corn becomes soft (about 10 minutes. Strain the corn, reserve 1 cup, and pure the remainder with the milk. Add the pure to the masa harina, and mix with a spoon or whisk. In a large bowl, whip the butter, baking powder, and salt together until light and fluffy. Incorporate the masa in 2 oz increments, whisking until light and fluffy (about 10 to 15 minutes total). Fold in the green chile, remaining corn and cheese. Divide masa evenly between the corn husks, roll and tie tamales and steam for 30 minutes. Let cool slightly and serve. per Emily Jorge Fidonet COOKING echo
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 4|
|Calories from Fat: 165 (33%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||24 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 39.9mg||12 %|
|Sodium 256.7mg||9 %|
|Potassium 442.9mg||12 %|
|Total Carbohydrate 75.9g||22 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 72.4g|
|Protein 13.5g||19 %|
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Calories per serving: 502
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