CORN, CHEESE, AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA
Steps:
- Make Salsa:
- 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.)
- Make Tamales:
- 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.
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Sancryz Entertainment
[email protected]I can't wait to try making these tamales again!
jesus acosta
[email protected]The tamales were a bit dry, but the salsa helped to add moisture.
Deepak Basnet
[email protected]I would recommend this recipe to anyone who loves tamales.
Yaw Boateng
[email protected]These tamales were perfect for a Cinco de Mayo party.
M Rafiq
[email protected]I'm definitely going to make these tamales again!
Avro Nil
[email protected]These tamales were a bit time-consuming to make, but they were worth it!
Mitzi Bingham
[email protected]I had some trouble getting the tamales to cook evenly, but they still tasted great.
Akbor Umor
[email protected]I'm not a huge fan of tamales, but these were really good!
Shahzaman275 Khan
[email protected]These tamales were delicious! The filling was moist and flavorful, and the salsa was the perfect touch.
Usama Chohan
[email protected]The corn and cheese filling was a bit bland for my taste, but the chili and salsa added a lot of flavor.
Adebimpe Amirah
[email protected]I made these tamales for my family and they loved them! The recipe was easy to follow and the tamales turned out perfectly.
Hannah Bangura
[email protected]These tamales were a hit! The corn and cheese filling was creamy and flavorful, and the chili added a nice kick. The tomatillo-avocado salsa was the perfect complement, with its bright and tangy flavor.