Place corn husks in large bowl, cover with very hot water and let soften for 30 minutes.
In the bowl of a stand mixer fitted with a flat beater, beat butter on high until very fluffy, light and doubled in size, approximately 5 minutes.
While butter is beating, in a medium bowl whisk together masa harina, salt, baking powder and cumin.
To a blender pitcher, add milk and corn; blend until smooth. Pour blended milk and corn over masa harina mixture. Stir until well-combined into a thick dough.
Add masa dough to butter in 2 or 3 batches, mixing on low to medium to combine between each addition of dough. Increase speed to high and mix until light and fluffy, approximately 8 minutes. Test masa dough by placing a teaspoon of dough into a glass of cool water; the dough should float. If it does not, continue to mix and try again. Once masa dough floats, add cheese and chilies, beating on high for 2 additional minutes.
Tear 3 of the corn husks into thin strips for securing tamales once they are rolled; reserve.
To assemble tamales, lay one soaked corn husk on a work surface and scoop ¼ cup dough in two equal scoops, one above the other, in the center of the husk. Using the back of a spoon or your fingers, fold one side of the husk over the filling and press to spread to an even ¼- to ½-inch thickness, leaving the edges of the husk bare to avoid oozing. Starting at one long side, fold corn husk over the filling. Repeat on other side to overlap in the middle. Secure the tamale by folding the bottom edge up and wrapping one or two corn husk strips around and tying a knot. Repeat with remaining husks and dough.
To cook tamales, arrange upright in a single layer, open side up, in a stockpot steamer rack. Set rack over boiling water in stockpot and cover. Steam for 1¾ to 2 hours, adding more water if needed, until tamales are cooked through and corn husk pulls away cleanly.
To serve, remove tamales from corn husk and set two on a serving plate. Sprinkle with cheese. Smother one tamale with Custom Culinary® Frozen, Ready-to-Use Al Pastor Sauce and the other with Custom Culinary® Frozen, Ready-to-Use Tomatillo Serrano Sauce.
Ingredients
35 ea corn husks
1 1/4 cup butter
4 cups masa harina
4 tsp Kosher salt
2 tsp baking powder
2 tsp cumin, ground
3 cups Milk
1 cup corn, whole kernel
6 oz Cheddar jack cheese, blend, grated, plus additional for garnish
8 oz chile(s), Anaheim, poblano and jalapeño, roasted, peeled, seeded
1 qt Custom Culinary® Frozen, Ready-to-Use Al Pastor Sauce
