Creamy and delicious, these tamales are easy to make, letting you enjoy some home-cooked Mexican food any night of the week.
- 1 8oz Package Corn Husks
- 4oz Cream Cheese, softened
- 2 oz Cotija Cheese, grated
- 1 Cup Guava Paste
- 2 Teaspoons Fresh Lime Juice
- 3 1/2 Cups Masa Harina
- 1 1/2 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1/4 Teaspoon Ground Cinnamon
- Pinch of Fresh Nutmeg
- 5 Tablespoons Unsalted Butter, softened
- 5 Tablespoons Vegetable Shortening at room temperature
- 1/2 Cup Light Brown Sugar
- 1 Cup Apple Juice, warmed
- Bring a large pot of water to boiling and add the corn husks; simmer for 10 minutes. Remove from heat and weigh the corn husks down with a plate to ensure they remain submerged. Let soak for an hour.
- In a medium bowl combine the cream cheese and cojita cheese. In a small bowl whisk together the guava paste and lime juice.
- In a large bowl combine the masa harina, baking powder, salt, cinnamon and nutmeg. And 2 1/4 cups hot water and mix until crumbly.
- In another large bowl beat together the butter and shortening until fluffy, then add the sugar and half the masa harina mixture. Beat well to combine, then alternate adding apple juice and the remaining masa harina until the mixture resembles a thick batter.
- Pick out 16 large husks and spread 1/2 cup of the masa harina mixture in the center of each husk, then spread a line of cheese and a line of guava mixture next to one another in the center. Fold over the sides of the corn husks, then twist and tie the ends shut.
- Steam the tamales in a steamer basket for an hour, cool slightly then serve.