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1
Place the corn husks in a bowl of water to soften for 10 minutes.
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2
Drain and rinse well.
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3
Pat dry and set aside.
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4
In a food processor, process 2 1/2 cups of the corn kernels until coarsely pureed.
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5
In a large bowl, combine the pureed corn, masa harina, lukewarm water, baking powder, 1/2 teaspoon salt and oil.
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6
Mix until well blended, using your hands if necessary.
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7
Place a dry nonstick frying pan over medium heat.
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8
Add the bell peppers, onion and remaining 1/2 cup corn kernels, and saute until tender-crisp, 6 to 8 minutes.
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9
Stir in the red pepper flakes and remove from the heat.
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10
To assemble a tamale, place 3 tablespoons of masa mixture in the center of a soaked corn husk.
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11
Flatten with your hand and form a small well in the center.
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12
Add 1 tablespoon of the sauteed vegetables to the well.
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13
Fold the long side of the corn husk over the filling to cover, then fold over the ends, overlapping them.
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14
Tie with a thin strip torn from an extra soaked husk.
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15
Repeat to make 18 tamales in all.
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16
In a large pot fitted with a steamer basket, bring 2 inches of water to a boil.
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17
Layer the wrapped tamales in the steamer basket.
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18
Cover with a damp kitchen towel and steam until the filling becomes firm and the tamales are heated through, 50 to 60 minutes.
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19
Add more water as needed.
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20
While the tamales are steaming, make the salsa.
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21
In a small bowl, combine the avocado, tomatillos, lime juice, cilantro, jalapeno and 1/4 teaspoon salt.
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22
Toss gently.
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23
To serve, place 3 tamales on each plate.
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24
Accompany each serving with a generous spoonful of salsa on the side.
