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1
Soak corn husks in a large bowl of hot water, weighting with an inverted heavy plate to keep submerged, turning husks occasionally, until soft, about 30 minutes.
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2
Rinse husks under running water, separating them (and discarding torn, tough, or badly discolored husks).
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3
Pile best husks on a plate and cover with a damp kitchen towel.
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4
Tear some of the thickest husks into 1/2-inch-wide strips to use as ties.
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5
(Keep ties damp as well.)
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6
Simmer corn in stock, uncovered, stirring occasionally, 10 minutes.
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7
Stir in milk and puree in a blender until smooth.
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8
Transfer to a bowl and cool completely, about 25 minutes.
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9
Preheat broiler.
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10
Put chiles and, if using, fresh bell pepper on a rack of a broiler pan and broil about 2 inches from heat, turning them, until skins are blistered and charred, 8 to 12 minutes.
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11
Transfer to a bowl and let stand, covered with plastic wrap, until cool enough to handle.
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12
Peel peppers and remove veins if desired.
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13
Cut tops from peppers and discard with seeds.
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14
Separately chop chiles and fresh or bottled bell pepper.
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15
Sift masa harina with baking powder and salt into a bowl.
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16
Beat butter in a large bowl with an electric mixer until smooth and fluffy.
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17
Alternately beat in corn puree and masa harina mixture, 1/2 cup at a time, beating until mixture forms a fluffy and moist but fairly stiff dough.
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18
Divide filling in half and stir chiles into one half and bell pepper and scallion into the other.
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19
Season both fillings with salt.
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20
Put 1 husk on a work surface, pointy end facing you, and, spreading it flat, mound 2 tablespoons filling (about the size of an egg) in center.
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21
Bring pointy end of husk up and over mound of filling and fold sides of husk over filling, overlapping.
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22
Now gather the protruding end of husk and tie it with a corn-husk strip.
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23
(This little purse will expand slightly as the tamalito is steamed.)
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24
Assemble remaining tamalitos in same manner.
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25
Stack tamalitos, in a crosshatch pattern so steam can move freely around them, in a large steamer basket.
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26
(Tamalitos can also be steamed in batches.)
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27
Set steamer over boiling water in a deep heavy pot, without tamalitos touching water, and cover with a folded kitchen towel.
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28
(Towel absorbs condensation so tamalitos don't get soggy.)
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29
Steam tamalitos, covered with lid, adding more boiling water as necessary, until filling is tender but no longer mushy, about 45 minutes.
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30
(If any part is still gummy, steam 10 to 15 minutes more.)
