Tamalitos

Yield
10 bite-sized tamales

Ingredients
1 lime
2 oz Monterey Jack cheese
1/3 red bell pepper, core and seeds removed
1 cup masa harina (corn flour, not corn meal)
3/4 tsp salt
3/4 tsp baking powder
1/2 cup water
4 tbsp softened butter or oil
10 corn husks (soak in water for 1 hour before use)
10 (12-inch) lengths of butcher twine
Steamer basket 
Option Garnish- cilantro, salsa

Instructions

  1. Juice lime into a small bowl.
  2. Grate the cheese and place it into a small bowl.
  3. Cut the pepper into a small dice. Combine with the grated cheese and set aside. 
  4. Combine the masa harina, salt, and baking powder in a mixing bowl and stir to combine.
  5. Add the water to the lime juice and stir to combine. 
  6. Pour the liquid into the masa and stir well after each addition.
  7. Add the softened butter or oil to the masa mixture. Using a mixing spoon or clean hands, combine thoroughly until ingredients come together to form a soft dough. Knead gently for two minutes. 
  8. Remove the corn husks from the water and shake or pat dry to remove excess liquid. 
  9. Lay a corn husk flat on a work surface. Measure 2 tbsp of dough and roll it into a ball with clean hands. 
  10. Place the dough ball in the center of the husk, press down a little to flatten it to about 1/2 inch or thicker. Press a few pieces of minced pepper and a teaspoon of cheese into the dough. Do not cover ingredients with masa.
  11. Fold the long sides of the husk over the filling so they overlap in the middle. If the husk is not big enough to overlap, remove some of the dough. Hold the long sides down and fold the short ends in, like a little package. Tie a bow with butcher's twine around the middle to secure it. Repeat with the remaining husks and filling.
  12. Place the steamer basket into a stockpot. Add 2 cups of water, cover, and bring to a boil over high heat. 
  13. When water has reached a rolling boil, add all of the tamales to the steamer basket, laying them flat. Lower the temperature to medium and cook, covered, for 7-10 minutes, or until cheese has melted and dough is heated through.
  14. Serve tamales warm, unwrap, and garnish with cilantro, salsa, or topping of your choice.