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1
Salsa:
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2
Cook tomatillos, onion, garlic and chilies in heavy large skilllet over high heat until charred in spots but still firm, turning occsionally, about 5 minutes.
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3
Transfer to food processor or blender.
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4
Using on/off setting, chop coarsely.
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Add all remaining ingredients.
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Blend to course puree.
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Season with salt and pepper.
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Cover and Chill (can be made up to 24 hours ahead).
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9
Tamales:
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Selecting 18-20 large clean husks, place in large bowl and fill with warm water.
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Weight husks down with saucer and soak until soft, separating occasionally, about 2 hours.
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Form 36 ties by tearing several husks into 1/2 in wide strips.
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Char chilies directly over gas flame or under broiler until blackened on all sides.
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Place in medium bowls, cover tightly with plastic.
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Let stand 10 minutes.
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Peel, seed and chop chilies, set aside.
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17
To make dough, blend Masa Harina, butter, sugar and 1 teaspoon salt in processor until coarse meal forms.
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18
Add broth and blend in (mixture will be crumbly).
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19
Transfer masa mixture to large bowl.
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In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper and 1 1/4 teaspoon salt until coarse puree forms.
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Stir puree into masa mixture until blended.
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22
Add 2 1/2 cups corn to masa mixture.
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For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk.
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Make depression in center of dough and fill with 1 tablespoon chilies and 1 tablespoon shredded cheese.
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Using moistened fingertips, press dough over filling to cover and shape into 3 inch long log placed parallel to long edge of husk.
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Fold 1 long side of husk over filling and roll up to enclose.
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Tie ends of filled husks tightly with husk strips.
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Add water to large pot containing steamer insert to reach bottom of insert.
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Layer tamales in steamer insert.
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Bring water to boil and cover pot.
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Steam until tamales are firm (about 1 hour).
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Be sure to maintain water level in pot, adding adding boiling water to pot as needed.
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Remove steamer insert when adding water to pot.
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34
May be made 1 day in advance, cooling slightly before refrigerating.
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35
Before serving resteam for approximately 45 minutes to heat thoroughly).
