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TAMALES DE ELOTE Yield: 4 Servings 1/2 c Milk 1 1/3 c Roasted fresh corn kernels 1 c Masa harina 14 tb Butter; softened 1 ts Baking powder 1/2 ts Salt 1/2 c Chiles poblanos; finely -diced 1/2 c Jack cheese 8 Dried corn husks Soak husks in hot water until pliable. In a saut pan simmer the milk and
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Heat oil in a large skillet over high heat. Cook onion and garlic until golden, 2 to 3 minutes. Reduce heat to medium. Add poblano chiles and cook 2 minutes longer. Stir in corn kernels and cilantro; cook until moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
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How to Make Tamales De Elote