A delightful twist on traditional tamales, featuring a cheesy and vegetable-packed filling.
In a food processor, blend the fresh corn and shredded cheese until the corn reaches a coarse meal consistency.
Ensure the corn is evenly processed for a consistent texture.
Add the butter, masa flour, salt, sugar, and baking powder to the food processor and pulse until loosely combined.
Use cold butter for a better texture in the dough.
Gradually add the vegetable broth to the mixture and process until the dough is smooth and pliable.
Add the broth slowly to avoid overmixing the dough.
Cut parchment paper into squares and place about 2 tablespoons of the masa dough onto each square.
Wet the parchment paper slightly to make it easier to fold.
Top the dough with a spoonful of the cheese mixture, roasted chilies, and diced tomatoes.
Don't overfill to ensure the tamales close properly.
Fold the parchment paper around the filling, rolling it closed and folding the ends to secure.
Use kitchen twine to tie the tamales if needed.
Place the tamales in a steaming tray over boiling water and steam for about 30 minutes or until the masa is set.
Check the water level in the steamer periodically to prevent it from drying out.
Serve the tamales warm with your favorite salsa or guacamole.
Garnish with fresh cilantro for added flavor and presentation.
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