tamales verdes con queso

1. Soak the corn husks in water overnight or place in a large pot and pour boiling water to cover the husks and soak for 2-3 hours.
2. Use a weight to ensure husks are submerged in water as this will help the tamales cook evenly.
3. Take the peeled tomatillos, Anaheim peppers, Pasilla peppers, and Serrano peppers and boil for about 15 minutes or until fully cooked. The color will change from bright green to olive green.
4. Using a blender, add the tomatillos, Anaheim peppers, Pasilla peppers, serrano peppers, cilantro, fresh garlic, onion, oregano, vegetable bouillon paste, and blend until smooth.
5. Heat cooking oil in a skillet over medium heat, add the green salsa carefully as it will splatter, and cook for 7 minutes, stirring constantly.
6. Salt to taste.

MASA

1. Masa quebrada is Nixtamal that has been boiled, soaked for 24 hours, and ground into a dough that is a bit coarse with visible bits of Nixtamal. This results in a more flavorful tamale.
2. In a mixer add the masa quebrada, oil, salt and mix on medium speed, slowly adding a cup of vegetable broth, and continue mixing for about 10-15 minutes.
3. Taste the masa to ensure it is well-seasoned, and adjust the salt as needed. Masa will be done when a teaspoon amount is dropped in a glass of water and it floats. Once the masa is ready, add 1 cup of the green salsa to the masa and mix until well combined.
4. If Masa quebrada is not available, a suitable alternative is Corn Masa Harina (corn flour). For this option, follow the instructions on the package.

TAMALE ASSEMBLY

1. Drain the corn husks, and shake off excess water.
2. Using a spatula spread the masa to cover the husk with about a 1⁄4 inch thick layer of masa on each corn husk.
3. Add cheese & top with green salsa.
4. Wrap tamales.
5. Repeat process.
6. Place wrapped tamales in a steamer and steam for 1-1/2 to hours or until done.
7. Tamales will be done when the tamale separates cleanly from the corn husk constantly. Salt to taste.