- 12 pieces corn husks, shell type, wide and clean
- 1 lb 1 oz (481 grams) fresh corn
- 12 fresh jalapeño chiles, sliced into 24 pieces
- 1-3/4 cups (198 grams) Meseca corn flour for tamales
- 12 fl oz (338 grams) vegetable broth
- 4 fl oz (113 grams) vegetable oil
- 1 tbsp salt
- 1 tsp baking powder
Soak the corn husks in warm water until soft. Remove the grain from the fresh corn and grind in a blender. With an electric mixer, blend Maseca, vegetable broth, vegetable oil, salt and baking powder to obtain a consistent mixture.
Spread one tablespoon of masa over corn husk, and spread a spoonful of corn and two slices of chile. Fold the sides of the corn husk to center over the masa so that they overlap to make a long package. Fold the empty part of the husk under, so that it rests against the side of the tamale with the "seam."
Stand the tamales in a steamer folded side down. The steamer needs to have water up to the base where the tamales are resting. Cook tamales with hot water and over a high flame for 35 to 40 minutes. Tamales are done when the masa separates easily from the corn husk. The water level of the steamer must be checked often, at least every 20 minutes.