No Lard Tamales

16oz can whole kernel corn, drained

2 tablespoons water

2 cups masa harina (dry corn flour)

3/4 cup chicken stock

1/4 cup corn oil

2 tablespoons sugar (optional)

4 oz finely shredded cheddar cheese

4 oz diced green chile peppers (roasted/peeled)

8 large dried corn husks

In a blender or food processor, pulse blend or process the corn and water until coarsely pureed.

In a large bowl, stir together the pureed corn, masa harina, chicken stock, oil and sugar until a soft moist dough forms. (The dough should look like a soft cookie dough.) If the dough is too dry, add additional warm water, 1Tbsp at a time. Set aside.

Bring a large saucepan of water to a boil. Add the husks and reduce the heat. Simmer, uncovered, about 5 minutes or until soft. Drain.

To assemble the tamales, place each husk on a flat surface with its shorter, tapered point towards you. Spread 3 to 4 Tbsp of dough on each husk beginning 3/4" from the top and ending at least 1 1/2" from the bottom point, leaving 1 1/2" border at the sides.

Sprinkle 2Tbsp of cheese and 2Tbsp of chile peppers down the center of each. Fold the sides of the husk up and over the filling.

In a large skillet with a tight-fitting lid, place the tamales on a opened steamer basket or on a wire rack. Add enough water to cover the bottom of the skillet, making sure the water sits below the basket or rack.

Bring the water to a boil, then cover the skillet and steam for 35 to 40 minutes or until the tamales easily pull away from the husks when unwrapped. (It may be necessary to add more water to skillet during steaming, so pay attention!)

Calorie count per tamale is only like 280.