Fresh Corn Tamales With Cheese Jalapeño Recipe 435 Recipes

TAMALES WITH CHEESE AND JALAPEñO FILLING

Steps:

• Pull 1/4-inch strings from reserved husks to wrap tamales, or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.
• Meanwhile, in large bowl, mix 2 cups of the broth and remaining tamale dough ingredients. Beat with electric mixer until well combined, adding remaining chicken broth as needed to make soft dough.
• In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir onion in oil 2 to 3 minutes or until tender. Stir in chiles; cook 1 to 2 minutes or until hot.
• Drain corn husks; pat dry with paper towels. Place 3 level tablespoonfuls dough on each corn husk; slightly spread out, making indentation in center with back of spoon. Place 1 to 2 strips cheese and onion and chile on center of dough; fold dough around filling. If corn husks are too small, overlap 2 husks. Fold bottom one-third of corn husk over filling; fold sides in toward center. Tie tops with corn husk strings.
• In 5-quart Dutch oven, place round cooling rack. Pour boiling water in Dutch oven, almost touching rack. (Water should not touch tamales when they are added.) Place 6 empty tamale husks on top of rack. Stand tamales inside pots, leaning against sides all around. Cover; reduce heat to medium. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm. Add more water if needed during cooking time. Let stand uncovered 10 to 15 minutes. Carefully unfold each tamale by removing string and opening husk.

FRESH CORN TAMALES WITH CHEESE

Steps:

• 1. Place a clean kitchen towel on the counter. Using a sharp knife, remove the kernels from ear of corn. Transfer the corn to the food processor and process until coarsely chopped. If you like it a little smoother, you can process a little longer, set aside.
• 2. Combine masa harina, chile ancho powder, garlic powder, baking powder and salt in large bowl. Gradually add warm chicken broth and using your hand, work into a soft dough.
• 3. In another glass bowl, melt the shortening or manteca in the microwave for a minute or so. Add the shortening and the reserved corn to the masa and work with hands until mixed well. If masa seems too thick add a little more chicken broth. Cover with plastic wrap and refrigerate for 1 hour.
• 4. While the masa chills, add the corn husk to a large pot or storage container. Cover completely with really hot water. Use a heavy bowl to weigh down the husk to make sure they stay immersed in the water. Let them soak for a good hour, rotating them halfway through soaking time.
• 5. Slice the cheese (both kinds) into 2 inch x 1/4 inch strips, set aside. Remove the stems and seeds from the jalapeños and slice each pepper into 8 equal strips, set aside.
• 6. When ready, take a few of the husks at a time, shake off excess water, if they are more than 4 inches wide, just tear off the side a little. Place the corn husk, smooth side up, in the palm of your hand with the wide side closest to you. With a spoon, spread about 3 to 4 tablespoons of masa all over the bottom half of husk. Add a strip of each kind of cheese and 1 strip of jalapeño lengthwise down the center of the tamale. Fold one side in first, then the other side (it should overlap a little on the first fold). Fold down the empty top section down and lay tamale seam side down until ready to cook. Repeat until all done.
• 7. Prepare large pot to steam tamales, take a metal steamer that expands out, place it in pot. Fill bottom of pot with about 5 cups of water. Arrange all of your tamales standing up (open side up) around the metal steamer. Insert a smaller, heat-proof bowl in the center of pot to keep the tamales upright. Cover with foil paper, add lid, turn heat to high to get a quick boil going. Reduce heat and steam tamales for one hour. Set the timer for 30 minutes at which time you will add another 2 cups of hot water to the pot. Remove from heat and let them sit, covered, until ready to serve. As they cool, they will become more firm. Yields up to 10 servings, 4 tamales per person. Serve with your favorite salsas and toppings for garnish.
• 8. Notes & Tips: To check if tamales are done, after steaming for an hour pull one tamale out and let it cool. If the corn husk pulls away easily from the masa, your tamales are done. Whenever I prepare tamales filled with cheese, I like to wrap them in deli paper or foil paper individually as I fill them. This will prevent the cheese from running into the pot. It's optional, but it works well for me.

FRESH CORN TAMALES WITH CHEESE & JALAPEñO RECIPE - (4.3/5)

Steps:

• Place a clean kitchen towel on the counter. Using a sharp knife, remove the kernels from ear of corn. Transfer the corn to the food processor and process until coarsely chopped. If you like it a little smoother, you can process a little longer, set aside. Combine masa harina, chile ancho powder, garlic powder, baking powder and salt in large bowl. Gradually add warm chicken broth and using your hand, work into a soft dough. In another glass bowl, melt the shortening or manteca in the microwave for a minute or so. Add the shortening and the reserved corn to the masa and work with hands until mixed well. If masa seems too thick add a little more chicken broth. Cover with plastic wrap and refrigerate for 1 hour. While the masa chills, add the corn husk to a large pot or storage container. Cover completely with really hot water. Use a heavy bowl to weigh down the husk to make sure they stay immersed in the water. Let them soak for a good hour, rotating them halfway through soaking time. Slice the cheese (both kinds) into 2 inch x 1/4 inch strips, set aside. Remove the stems and seeds from the jalapeños and slice each pepper into 8 equal strips, set aside. When ready, take a few of the husks at a time, shake off excess water, if they are more than 4 inches wide, just tear off the side a little. Place the corn husk, smooth side up, in the palm of your hand with the wide side closest to you. With a spoon, spread about 3 to 4 tablespoons of masa all over the bottom half of husk. Add a strip of each kind of cheese and 1 strip of jalapeño lengthwise down the center of the tamale. Fold one side in first, then the other side (it should overlap a little on the first fold). Fold down the empty top section down and lay tamale seam side down until ready to cook. Repeat until all done. Prepare large pot to steam tamales, take a metal steamer that expands out, place it in pot. Fill bottom of pot with about 5 cups of water. Arrange all of your tamales standing up (open side up) around the metal steamer. Insert a smaller, heat-proof bowl in the center of pot to keep the tamales upright. Cover with foil paper, add lid, turn heat to high to get a quick boil going. Reduce heat and steam tamales for 1 hour. Set the timer for 30 minutes at which time you will add another 2 cups of hot water to the pot. Remove from heat and let them sit, covered, until ready to serve. As they cool, they will become more firm. Serve with your favorite salsas and toppings for garnish. NOTES: To check if tamales are done, after steaming for an hour pull one tamale out and let it cool. If the corn husk pulls away easily from the masa, your tamales are done. Whenever I prepare tamales filled with cheese, I like to wrap them in deli paper or foil paper individually as I fill them. This will prevent the cheese from running into the pot. It's optional, but it works well for me. This makes a big batch, but the tamales freeze well. Just make sure they cool completely before wrapping in foil paper and storing in freezer bag. I bundle only 6 tamales per bunch. It Makes for easy defrosting.

CREAMY JALAPENO CORN

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.

CORN, GREEN CHILE, AND CHEESE TAMALES

Steps:

• Gather the ingredients.
• In a large bowl, place the corn kernels and the diced chile peppers.
• Add the shredded queso fresco cheese, cream cheese, chili powder, 1 teaspoon of the cumin, and 1/2 teaspoon of the salt.
• Use a large spoon to mix the ingredients thoroughly.
• Once the filling is made, cover with plastic wrap and store in the fridge.
• Go through the corn husks, removing any debris. Separate the larger usable pieces from the smaller bits and pieces.
• Place all the usable husks-whole leaves, without tears-into a large bowl and cover them with warm water. Place a heavy item on top of the husks to keep them submerged.
• Allow husks to soak for at least 1 hour or until they have rehydrated and become pliable.
• Remove the husks from the water and pat dry.
• Place them into a covered dish or a large plastic bag to prevent them from drying out. Use only the larger and medium-sized husks to wrap the tamales; the smaller ones can be used for ties or patches.
• In a mixing bowl combine the masa harina and warm water. Stir a couple of times in a gentle mix and let the it sit for about 20 minutes to let the masa soften.
• Vigorously stir the mixture with a wooden spoon or with an electric mixer on low speed until a dough forms. You can also use your hands, in the traditional way, to mix well and ensure there are no dry bits of corn flour left without mixing.
• Add the chile pepper and onion powder. Sprinkle the remaining cumin and remaining salt over the dough as you mix it.
• In a separate bowl, whip the lard with a hand or electric whisk for about 3 minutes or until fluffy.
• Slowly and patiently add the whipped lard to the dough, mixing well until the mixture is combined and uniform. The masa should be similar in consistency to peanut butter-dense but malleable-and, most importantly, not sticky. Add more masa harina or liquid as necessary until you can press the dough with your open hand, remove it, and not have dough in your palm.
• Lay a big hydrated husk on a flat surface.
• Spoon on 1 to 2 tablespoons of dough, depending on the size of the husk.
• Using the back of a metal spoon, spread the dough onto the husk, keeping it at an approximately 1/4-inch thickness. Leave a space of about 4 inches from the narrow end of the husk and a space of about 2 inches from the other end. Spread the dough up to the edge of one of the long sides and 2 inches away from the other long side.
• Spread a couple of spoonfuls of filling down the center of the dough with a putty knife or an offset spatula, leaving at least 1 inch of dough around each side.
• Locate the long side with a 2-inch space with no masa. Fold that end over, slightly overlapping the other side so the edges of the dough meet.
• Wrap an extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end.
• Cut or tear long 1/4-inch-wide strips using some of the smaller husks. Tie these strips across the middle of each tamale to hold the flaps down.
• Repeat the process until you're out of masa and filling.
• Before you start the cooking process, check that all the tamales are tightly tied and that there are no large tears or cuts in the husks. If so, use smaller husks to cover the tears up, like a patch, and tie again.
• Set tamales upright in a steamer and steam for 90 minutes. Although there are tamale steamers on the market, you can steam them without one by boiling a small amount of water in a large pot and placing a colander or mesh on top, always keeping the tamales away from the water. Cover the colander with the unused husks and place the tamales on top.
• Boil water in a kettle to add to the bottom pot if necessary.
• Once cooked, let tamales cool in the steamer for 1 hour before serving. This time allows the masa to firm up.
• Traditionally, tamales are served with the husk. But if you are new to tamales and find them messy, simply unwrap and serve on a plate.
• Serve with pico de gallo, and avocado slices.
• Enjoy!

BUTTERY FRESH CORN TAMALES

Steps:

• Reconstitute the corn husks.
• Place 2 cups corn kernels in the bowl of a food processor, and pulse into a medium- coarse puree. Add the butter, and pulse 5 or 6 times. Add the masa, sugar, salt, and baking powder; pulse until thoroughly combined. Process until the mixture is light, fluffy, and homogenous, about 1 minute, stopping to scrape down the sides of the bowl once or twice.
• Transfer mixture to a medium bowl, and stir in remaining 3/4 cup corn kernels until combined. Chill corn filling until ready to use.
• Assemble 14 tamales with the corn filling, using the large husks for wrappers and ties, and reserving the smaller ones to line the steamer basket and to cover the assembled tamales.
• Prepare the steamer, and steam the tamales. Let stand until the batter has firmed. Serve tamales with sour cream and Chopped Tomato and Serrano Salsa.