Melanies Rich And Creamy Green Chili And Corn Tamales Recipes

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!

MELANIE'S RICH AND CREAMY GREEN CHILI AND CORN TAMALES

Steps:

• Do all prep work with the corn and green chilis.
• Clean and rinse the corn husks. Place in a large bowl and soak in hot water for about 30 minutes.
• Make the masa by mixing together all of the masa ingredients with a mixer. The consistency should end up similar to a chocolate chip cookie dough, slightly wetter.
• Make the filling by stirring together all of the filling ingredients in a large bowl.
• Spread masa in center of each corn husks. Sometimes you may need to use two corn husks to make it wide enough. I like my tamales to be very thick and large, so you want to spread it into a rectangular shape approximately 6 inches by 3-4 inches, depending on the shape of your corn husks.
• Place a spoonful of the filling in the center of the masa in each corn husk.
• Roll like a burrito, ensuring the filling is sealed on all sides with masa.
• Place in a steamer and cook the batch together for approximately 45-60 minutes. You want the masa to be cooked but not overcooked. It will still appear a bit wet when tested, but not stick to the corn husk.
• Serve with a bit of shredded cheese, fresh scallions, and cilantro -- and sour cream if you desire!
• Enjoy!