
Tamales with Chiles, Olives and Cheese
Ingredients
1/2 lb. dried corn husks 16 oz. jar Spanish green olives or garlic stuffed green olives
1/3 lb. lard or vegetable shortening
1 lb. fresh corn masa or 1 1/2 cups dried masa harina de maiz
1 lb. Monterey Jack cheese - cut into strips 2 inches long and 1/4 inch thick
2 lg. poblano chiles - roasted, peeled, seeded and cut into thin strips
1/2 tsp. salt
1 c. chicken or vegetable broth (if using dried masa harina de maiz)