- 12 tomatillo, husked, rinsed well
- 1 small onion, quartered
- 6 large garlic cloves, peeled
- 2 to 3 serrano chilies, stemmed
- 2 ripe avocados, peeled, diced
- 1/2 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 6-ounce package dried corn husks
- 1 pound large poblano chilies
- 2 cups Masa Harina (corn tortilla mix)
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 3 tablespoons sugar
- 2 1/4 teaspoons salt
- 1/2 cup canned low-salt chicken broth
- 5 cups frozen baby white corn kernels (about 25 ounces), thawed
- 3 cups (packed) coarsely grated sharp cheddar cheese
- 1 teaspoon baking powder
- 1/8 teaspoon ground black pepper
- Cook first 4 ingredients in heavy large skillet over high heat until charred in spots but still firm, turning occasionally, about 5 minutes. Transfer to processor; using on/off turns, chop coarsely. Add all remaining ingredients. Blend to coarse puree. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Selecting the largest and cleanest husks, place half of husks in large bowl; fill bowl with warm water. Weigh husks down with plate; soak husks until soft, separating occasionally, about 2 hours. Form 36 ties by tearing several husks into 1/2-inch-wide strips.
- Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowl; cover tightly with plastic. Let stand 10 minutes. Peel, seed, and chop chilies.
- To make dough, blend Masa Harina, butter, sugar, and 1 teaspoon salt in processor until coarse meal forms. Add broth and blend in (mixture will be crumbly). Transfer masa mixture to large bowl. Blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper, and 1 1/4 teaspoons salt in processor until coarse puree forms. Stir puree, then 2 1/2 cups corn into masa.
- For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 1 tablespoon chilies, then 1 tablespoon cheese. Using moistened fingertips, press dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk. Fold 1 long side of husk over filling and roll up to enclose. Tie ends of filled husks tightly with husk strips.
- Add enough water to large pot containing steamer insert to reach bottom of insert. Layer tamales in steamer insert. Bring water to boil; cover pot. Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 1 hour. (Can be made 1 day ahead. Cool slightly. Refrigerate. Before serving, re-steam 45 minutes to heat through.) Serve tamales in husks with salsa.