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1
Soak corn husks in hot water 30 min., placing plate on top of husks to weigh them down.
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2
Meanwhile, blend corn in blender until pureed; pour into large bowl.
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3
Gradually stir in masa harina, butter and enough water to form a stiff dough, stirring until mixture is well blended; set aside.
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4
Heat dressing and sofrito sauce in large skillet on medium-high heat.
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5
Add peppers; cook and stir 3 min.
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6
Add meat; cook and stir 5 min.
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7
or until meat is done.
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8
Cool.
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9
Place 1 corn husk on cutting board with pointed end facing you.
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10
Place another corn husk on top, with pointed end facing away from you.
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11
Spread 1/4 cup masa dough in center of husk; top with 2 Tbsp.
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12
meat mixture.
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13
Press meat gently into masa dough.
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14
Fold corn husks over filling, completely enclosing filling; tie with strips of some of the remaining corn husks to secure.
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15
Repeat to make 10 tamales.
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16
Add 2 cups water, cumin and garlic to large tamalera pot.
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17
Line bottom of tamalera basket with remaining corn husks; add tamales.
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18
Place in tamalera pot; cover with lid.
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19
Bring water to boil; adjust heat to maintain gentle boil.
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20
Steam 1 hour or until tamales pull away from corn husks, adding more water to pot when necessary.
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21
Remove tamales from tamalera; cool slightly.
