Tamales de Rajas con Elote (Tamales with Corn and Poblano Chiles)

30 to 35 dried corn husks
2 tablespoon oil or shortening
1 medium onion, finely chopped (about 1 cup)
2 garlic cloves, minced
2 poblano chiles, roasted, peeled, tops removed, seeded and diced
2 cups fresh or drained canned corn kernels
1 1/2 tablespoons chopped fresh cilantro
Salt to taste
1/2 recipe Basic Tamale Dough

Place corn husks in a large bowl, cover with boiling water, and soak for at least 1 hour.

Heat oil in a large skillet over high heat. Cook onion and garlic until golden, 2 to 3 minutes. Reduce heat to medium. Add poblano chiles and cook 2 minutes longer. Stir in corn kernels and cilantro; cook until moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.

Fold or beat corn mixture into the prepared tamale dough, until evenly distributed. Fill, fold and steam the tamales as illustrated (shown at left), using about 1/4 cup of the tamale dough mixture for each husk.

Serve with salsa.

Makes 30 to 35 tamales.

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