Green Corn Tamales

Ingredients

12 ears
240 gr monterrey jack cheese
1 pure lard
220 gr butter
60 ml cream
2 green chiles
250 gr cheddar
20 gr corn mixture on corn husk
2 of husk to extend below the corn mixture
2 slices green chile down the center of the corn mixture
1 fold up around the fillin
475 ml water the bottom of the
1/2 deep
15 pressure

Instructions

steamer for 45 minutes. Serve warm with Green Chile Sauce, plain, or with beef, pork or chicken added. These may be kept in the refrigerator for 3 to 4 days. Makes 24 tamales. Freezing Hint: Package tamales in plastic bags, dozen per package or other suitable quantity. If packaging large quantities, keep track of the contents on a card. Maximum Recommended Freezer Storage: 1 year