Chicken and Cheese Tamales

I know this seems like a lot of work, but believe me, the results are well worth it!!!

Dried corn husks (soften in a pot of hot water so they are pliable)
1 1/2 c. frozen corn (thawed and food processed so it is in little tiny pieces)
2 c. masa*
1/2 c. softened butter (can use less if you want)
2 T. sugar
1/2 t. salt
1 1/2 t. baking powder

Filling:
1 c. shredded chicken
1 c. shredded monterrey jack cheese
2 T. chopped jalapeño (can be fresh or canned)
1/2 c. queso fresco (optional, but I LOVE this Mexican cheese)
1/2 c. finely chopped onion

*To make masa, combine 2/3 cup quick grits (not instant) and 3/4 cup masa harina (get this corn flour at the Latino section of any grocery store). Then, pulverize grits in a spice grinder (in batches) or blender, then transfer them to a medium-size bowl. Whisk in 1 1/4 cups boiling water (don’t worry if grits lump a bit; mixture is eventually pureed in food processor); let stand 10 minutes. Stir in masa harina; cover and cool to room temperature.

Measure about 1 inch of water in a large saucepan. Set a vegetable steamer (or even a collander) into saucepan. Line steamer and pan sides with corn husks. Follow illustrations below to fill and form tamales. As the tamales are made, stand them in prepared steamer. Cover with a lid or aluminum foil and steam, checking water level frequently and replenishing with boiling water as needed, until tamales easily come free from husks, about 1 - 1 1/4 hour.

Combine the masa with the thawed and processed corn. Then add the butter, sugar, salt, and baking soda and stir well. In a separate bowl, combine all the filling ingredients.

With the tapering end of the husk facing you, place a scant one-quarter cup of dough onto the husk, leaving at least a one and one-half-inch border of husk at the tapered end. Fold the two long sides of the corn husk in over the corn mixture. Fold the tapered end up, leaving the top open. Meanwhile, line a steamer with husks. Stand the tamales up in a row around the edge of the steamer.