Using a spoon, spread out ⅙ of the masa flour across the corn husk. Press it into the corn husk using the back of the spoon until a thin square has formed. Add a small amount of the meat onto the center of the masa, leaving some space on each side. Roll the tamales, making sure to tuck in one end and leave the other open as you go.
Corn husks are the most common wrapping material. Other materials used are banana leaves, fresh corn leaves, even Swiss Chard. The first time you make Tamales, consider using tin foil as a wrapping. Can I use parchment paper instead of corn husks for tamales?
Place one cheese strip and chile strips (I used about 1/2 of a whole chile in each tamale without seeds, seeds makes then HOTER your choice). Top with MORE corn mixture; Bring edges of husk over OR add another husk on top, to cover filling complety, Bring bottom of husk over tamale.
These flavorful tamales are made with sweet corn, cream cheese, and spicy chile peppers. Although most tamales you might find in stores have meat in them (pork, chicken, or a combination of beef, chicken, and pork ), this recipe offers a vegetarian option if you replace lard with vegetable shortening, and use water instead of chicken broth.