Tamales

1. Soak corn husks in warm water for 1 hour.

2. In the bowl of a food processor, combine masa, olive oil, sugar, salt, vegetable stock and process until crumbly. Add 1/2 of corn and process briefly. Pour into a large bowl.

3. In a blender container, combine remaining corn, vegetable stock, baking powder, and chipotle powder and puree until creamy. Add to masa mixture and mix well.

4. Portion 1/4 cup mixture onto each corn husk and top with 1 tablespoon cheddar and 2 tablespoons green chili strips. Roll tamales and place in steamer basket. Repeat for remaining tamales. Steam for 30 minutes, or until cooked through. Combine all ingredients for tomatillo sauce in a blender container and puree until smooth.

5. Serve 2 tamales with 1/4 cup tomatillo sauce.

Tip: To roll tamales, open soaked corn husk and lay on a flat surface. Place tamale mixture 1 inch from bottom edge of husk leaving at least 1 inch of space on each side. Fold in sides, roll and place in steamer basket, seam side down.