Cuban Tamales

Ingredients

• 0.3 cup butter melted
• 30  corn husks 
• 2 cups regular corn frozen thawed
• 4 cloves garlic 
• 1  bell pepper green chopped
• 1 Tbsp ground cumin 
• 2 Tbsp sofrito sauce base (recaíto)
• 0.3 cup 1/4 cup kraft zesty italian dressing italian kraft
• 2 cups i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 0.5 lb pork loin finely chopped
• 0.5 cup water 

Equipment

• bowl
• frying pan
• pot
• blender
• cutting board

Directions

1. Soak corn husks in hot water 30 min., placing plate on top of husks to weigh them down.
2. Meanwhile, blend corn in blender until pureed; pour into large bowl. Gradually stir in masa harina, butter and enough water to form a stiff dough, stirring until mixture is well blended; set aside.
3. Heat dressing and sofrito sauce in large skillet on medium-high heat.
4. Add peppers; cook and stir 3 min.
5. Add meat; cook and stir 5 min. or until meat is done. Cool.
6. Place 1 corn husk on cutting board with pointed end facing you.
7. Place another corn husk on top, with pointed end facing away from you.
8. Spread 1/4 cup masa dough in center of husk; top with 2 Tbsp. meat mixture. Press meat gently into masa dough. Fold corn husks over filling, completely enclosing filling; tie with strips of some of the remaining corn husks to secure. Repeat to make 10 tamales.
9. Add 2 cups water, cumin and garlic to large tamalera pot. Line bottom of tamalera basket with remaining corn husks; add tamales.
10. Place in tamalera pot; cover with lid.
11. Bring water to boil; adjust heat to maintain gentle boil. Steam 1 hour or until tamales pull away from corn husks, adding more water to pot when necessary.
12. Remove tamales from tamalera; cool slightly.