Tamales de Elote

Step 1: Place the cornhusks in a large bowl. Pour hot water over them and let them soak for at least 30 minutes to soften them up.

Step 2: Place the lard, butter and baking powder in a food processor and process until light and fluffy.

Step 3: Cut the corn kernels off the cobs to make about 2 cups. Do this in a large bowl so you can catch the corn milk. Scrape the cobs with a knife to get as much milk as possible. Add the corn kernels and their milk to the food processor and pulse until fairly smooth but still a little chunky.

Step 4: In a large bowl, mix together the masa harina, salt and warm water and knead to form a pliable mass. Pulse a little bit of the masa at a time into the corn and lard mixture until it's all incorporated and smooth.

Step 5: Drain the cornhusks. Take a couple of the smaller or damaged husks and pull into strips about 1/4 inch wide. Lay out a husk with the pointed end up and add about 1/4 cup dough to the center. Fold in each side to cover the dough. Then fold up the bottom of the husk. Tie the top of the tamal with a strip of corn husk. Repeat with the rest of the masa.

Step 6: Set up a steamer and steam the tamales for 30 to 45 minutes. Remove and serve hot. These are great with a good dollop of Crema (like creme fraiche) over the top. To reheat, you can microwave for 1 minute.

Note: if you don't have a steamer, you can improvise by using a large stock or pasta pot. Place a heat proof bowl upside down on the bottom, then place a round rack or a tin pie plate with holes punched on top of the bowl. Start stacking the tamales evenly on the rack/pie plate. Once filled, carefully pour boiling water into the pot, but don't let it rise to the level of the tamales. Start steaming...