Tamales a la Coyote Cafe

• 1/2 cup milk
• 1 1/4 cups plus 2 tablespoons fresh corn kernels (frozen supersweet work very well)
• 1 cup masa harina
• 3/4 cup plus 2 tablespoons butter, softened
• 1 tsp. baking powder
• 1/2 tsp. salt
• corn husks, soaked in hot water
• 1/2 cup shredded jack cheese
• 1/2 cup finely diced roasted green chiles

Simmer the milk and corn together over medium heat for approximately 5 minutes. Strain the corn, reserve 1 cup, and then puree the rest with the milk. Add the puree to the masa harina and mix with a spoon. With a mixer, whip the butter, baking powder and salt together until light and fluffy--this is the secret methodology that makes these tamales so light and fluffy, and will change how you think about tamales forever.   In approximately 1/4 cup increments, whisk the masa into the butter. This should take 10-15 minutes.
Divide the masa evenly between the corn husks. Depending on the size, you should be able to get at least 8 tamales. Spead the masa into a small pad in the middle of the corn husk. Top with a little cheese and chile. Fold the tapered end up over the masa, roll, and then tie the top with a piece of corn husk.
Steam for 30 minutes over boiling water. A chinese steamer over a wok works well for this purpose.

These are without doubt the very best tamales!  The butter is the key, of course, as well as whipping a lot of air into dough--so follow the slow but steady addition of masa.  It does mean that you cannot eat them often, but when you do, they are oh-so-good.