Source: Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona

For tamale
5 pounds masa
2 (27 ounce) cans creamed corn
3/4 gallon lard
12 ounce water
12 tablespoons salt
Corn husks
Cheese for topping

For filling
5 pounds long green chiles
5 tomatoes
1 yellow onion, diced
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic

For tamales: In a mixing bowl, combine all ingredients except corn husks and cheese until well incorporated.

For filling: Roast and peel chiles. Roast tomatoes on a skillet; let cool then peel off skin. In a large skillet, add chiles, onion, tomatoes, salt, pepper and garlic. Remove from heat and let cool. In a large mixing bowl, hand-crush your cooled chile mixture.

Select a large corn husk, spread 3 to 4 tablespoons of the masa mixture across top of husk. Place chile mixture over masa and top with pinch of cheese. Fold over and pull up bottom. Steam in wax paper for 45 minutes.