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1
To make Dough: Blend masa harina, butter, sugar, and 1 tsp.
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2
salt in food processor until coarse meal forms.
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3
Add broth, and blend until dough forms.
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4
Transfer mixture to medium bowl.
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5
Place 21/2 cups corn kernels, cheese, yeast, pepper, and remaining 11/4 tsp.
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6
salt in food processor, and pulse until coarse puree forms.
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7
Stir puree and remaining 1 cup corn kernels into masa mixture.
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8
To make Filling: Heat oil in large skillet over medium heat.
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9
Add onion, tomato, and bell pepper; saute 5 to 7 minutes, or until onion and bell pepper are soft.
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10
Stir in chiles, corn, garlic, and paprika, and season with salt and pepper, if desired.
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11
Cook 1 to 2 minutes more, then cool.
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12
Once mixture is room temperature, stir in sour cream and feta.
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13
(If mixture seems too runny, add masa.)
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14
Meanwhile, soak corn husks 1 hour in large pot of cold water.
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15
(Weigh husks down with plate to keep submerged.)
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16
Drain husks, and pat dry.
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17
Overlap 2 husks with short sides near you on work surface.
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18
Spread 2 Tbs.
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19
Dough on husks, leaving 1/2-inch border on left side.
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20
Add 2 Tbs.
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21
Filling in center.
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22
Fold up bottom, then right side over Filling; fold up left side to enclose.
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23
Tie with twine.
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24
Repeat with remaining ingredients.
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25
Stack tamales in large steamer.
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26
Steam 1 to 11/2 hours.
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27
Remove from heat, and let cool in steamer before serving to allow masa to set.
