The tamales can be made through step 4 up to a month in advance and frozen; steam directly from the freezer (cooking time will be longer—follow recipe directions to check for doneness).

　　

Ingredients

makes 16

　　4 ounces dried corn husks

　　3 cups corn kernels, drained well

　　1/2 cup (4 ounces) fresh pork lard or solid vegetable shortening

　　2 cups masa harina mixed with 1 1/2 cups hot water, cooled to room temperature

　　2 tablespoons sugar

　　1 1/2 teaspoons coarse salt

　　1 1/2 teaspoons baking powder

　　2 poblano chiles, roasted, seeds and ribs removed, and cut into 1/4-inch strips

　　2 cups (8 ounces) grated Monterey Jack cheese

　　

Step 1

Place the husks in a deep saucepan; cover with water. Bring to a boil over high heat. Remove from heat; set a plate over the husks to keep them submerged. Soak 1 hour.

　　

Step 2

Prepare the filling: Place 2 cups corn in the bowl of a food processor; pulse to a medium-coarse puree. Add the lard; pulse five or six times. Add the masa harina, sugar, salt, and baking powder; pulse until combined. Process until the mixture is light, fluffy, and evenly combined, about 1 minute; scrape down the sides of the bowl once or twice.

　　

Step 3

Transfer the mixture to a bowl; stir in the remaining 1 cup corn until combined. Chill the filling until ready to assemble.

　　

Step 4

Remove a large husk from the water; pat dry. Unroll, and tear along the grain to make 1/4-inch-wide strips (you need two per tamale). Remove another large piece; pat dry. Place on a work surface, pointed end facing away from you; scoop 1/4 cup batter into the middle; spread into a 4-inch square, leaving a 1 1/2-inch border. Place some chile strips down the center; sprinkle with 2 tablespoons cheese. Pick up the long sides of the husk so the batter encases the filling. Bring the sides together to form a cylinder. Fold the wide end under; tie with a husk strip. Tie the pointed end near batter; fray the exposed husk. Repeat with the remaining husks, batter, poblanos, and cheese.

　　

Step 5

Fill a wok or large skillet with 2 inches water. Line the bottom of a bamboo steamer basket with husks; set the basket in place. Lay the tamales in the steamer over high heat. When steam puffs out, reduce heat to medium. Steam 1 hour 15 minutes; add water to the pan as necessary. Check for doneness by unwrapping a tamale; the mixture should release easily and feel soft. If it sticks, rewrap; steam 15 to 20 minutes more. Remove from heat; let stand 15 minutes; tamales will stay warm about 1 hour.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.