Look for corn husks that appear clean and free of debris. You also want to make sure they aren’t torn or are full of holes.
For vegetarian tamales, use vegetable shortening or oil instead of lard in the masa.
Ingredients:
1 (8-ounce) package corn husks (see Recipe Note)
9 poblano peppers
6 serrano peppers
2 jalapeño peppers
3 tablespoons olive oil, divided
1/2 medium white onion, sliced (about 1 cup)
2 garlic cloves, roughly chopped
1 (15-ounce) can corn, drained, or 10 ounces frozen corn
6 cups masa for tamales (Recipe Note)
1 pound Monterey Jack cheese, sliced in 24 (2-inch long) strips
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