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!
Nutrition Facts : Calories 464 kcal, Carbohydrate 36 g, Cholesterol 41 mg, Fiber 5 g, Protein 9 g, SaturatedFat 13 g, Sodium 402 mg, Sugar 3 g, Fat 33 g, ServingSize 30 to 40 tamales (serves 15 to 20), UnsaturatedFat 0 g
GREEN CORN TAMALES
I have been making Green Corn Tamales for years. They are different than regular tamales and are time comsuming but well worth it. It really helps to have another person to help with the wrapping. My DH usually helps, he is good at husking the corn and clean up. I usually make when corn is in season & cheap. My family loves them. The original recipe comes from a restaurant and I made some changes.This makes 12 to 16 good sized tamales.
Provided by Barb G.
Categories Grains
Time 1h50m
Yield 12-16 Tamales
Number Of Ingredients 10
Steps:
- Cut both ends of the corn, remove husks and save for wraping,(Put husk in water), cut corn kernels off the cob, use a spoon and scrap corn cobs.
- Place corn kernels in food processor, grind, Add cornmeal and grind together, set aside.
- Beat shortening and butter with electric mixer until creamy, add sugar, half and half and salt; ADD corn mixture and mix well.
- FOR each TAMALE, overlap two or more corn husk and spread some of the corn mixture onto the husk.
- Place one cheese strip and chile strips(I used about 1/2 of a whole chile in each tamale without seeds, seeds makes then HOTER your choice).
- Top with MORE corn mixture; Bring edges of husk over OR add another husk on top, to cover filling complety, Bring bottom of husk over tamale.
- Wrap in foil,lay tamale on foil, bring one side over, bring up the bottom, then bring other side over leaving top open.
- Place tamales upright in a steamer or large kettle with steamer basket in bottom.
- Steam for 45 to 50 minutes, enjoy.
Nutrition Facts : Calories 637, Fat 31.1, SaturatedFat 14.3, Cholesterol 53.9, Sodium 388.4, Carbohydrate 82.7, Fiber 7.9, Sugar 26.4, Protein 18.2
CREAMED CORN TAMALES
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield about 20 tamales
Number Of Ingredients 5
Steps:
- Soak the corn husks in a bowl of hot water until pliable, about 15 minutes.
- Meanwhile, make the dough: Combine the masa harina and sugar in a large bowl. Stir in the corn and 1/2 cup hot water until combined. Add the butter and mix with your hands until evenly distributed.
- Remove the corn husks from the water and shake dry. Unfold the husks on a clean surface (discard any small husks or husks with holes). Put about 1/4 cup dough down the center of a husk; fold in the long sides to enclose the filling, then fold in the top and bottom to make a packet. Secure with kitchen twine. Repeat with the remaining dough and husks.
- Set up a steamer basket in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer and bring the water to a boil over high heat. Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour. Remove from the steamer and let rest 10 minutes before unwrapping.
EL CHOLO'S GREEN CORN TAMALES
Provided by Food Network
Categories side-dish
Time 1h
Yield 12 (8-ounce) tamales
Number Of Ingredients 9
Steps:
- Cut both ends of corn, remove husks and save for wrapping. Cut corn kernels off the cob. In a food processor, grind the kernels with the cornmeal.
- Beat shortening and butter together until creamy. Add the sugar, half-and-half and salt. Add the corn mixture and mix well.
- For each tamale, overlap 2 corn husks. Spread some of the corn mixture onto the husks. Place 1 cheese strip and 1 chile strip on top of the mixture. Top with more corn masa. Bring the edges of the corn husks over the filling to cover completely. Place the husk on a piece of square parchment paper. Fold ends of corn husks, then fold sides of parchment over tamale and fold up ends. Tie string around ends to hold in place. Continue until all tamales are tied. Place on a rack and steam approximately 35 to 45 minutes.
GREEN CORN TAMALE
Steps:
- Shuck corn, reserving a dozen or so large husks. Wash husks and lay flat in a dish of water to keep moist. Remove silks from corn and cut corn off cobs deeply. A corn cutter can be used, but I stand each ear upright in a large shallow bowl and cut from top to bottom with a sharp knife. The corn can be chopped in a food processor, blender, or food grinder - or with a metate, a three legged grinding stone that still is in use in the Southwest and Mexico. Grind the corn until it is doughy, though small pieces of fiber will remain. Season with salt and butter. Stir in enough corn meal to form a dough that holds its shape when pressed in the hand. If too crumbly, add more butter or a little water.
- Line a well greased 2 quart baking dish with corn husks, letting ends extend above rim. Spread a thin layer of the corn mixture over husks to anchor them. Sprinkle cheese over corn, then distribute chiles evenly in baking dish. Cover with remaining corn dough, fold husks over tamale, and press into top. Press additional husks into tamale. Preheat oven to 350 degrees and bake until firm but not dry, about 45 minutes. If top dries out before tamale is set, cover with foil. Serve hot with barbecued meat or beans.
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- Remove the corn husks by cutting off both ends of the cobs, then peeling off the husks while trying to keep them whole. Scrape off the silk. Place the husks in a large bowl and cover them with warm water and let stand 15 minutes.
- Working over a bowl, run the tip of a sharp knife down the center of each row of kernels on each cob, then scrape with the dull side of the knife to remove the kernels.
- In a large skillet, melt the butter over medium heat. Add the corn and its juices, the salt, the pepper and the cream, and simmer until the mixture thickens, about 5 to 8 minutes. Remove from the heat and cool, then stir in the grits, baking powder, chiles and cheese. Chill 15 minutes.
- Drain the corn husks and dry them on paper towels. Make ties for the tamales by tearing a few husks into thin strips.
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