CUBAN TAMALES

Steps:

• Soak corn husks in hot water 30 min., placing plate on top of husks to weigh them down.
• 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.
• Heat dressing and sofrito sauce in large skillet on medium-high heat. Add peppers; cook and stir 3 min. Add meat; cook and stir 5 min. or until meat is done. Cool.
• Place 1 corn husk on cutting board with pointed end facing you. Place another corn husk on top, with pointed end facing away from you. 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.
• Add 2 cups water, cumin and garlic to large tamalera pot. Line bottom of tamalera basket with remaining corn husks; add tamales. Place in tamalera pot; cover with lid.
• 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. Remove tamales from tamalera; cool slightly.