CORN, CHEESE, AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA

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Corn, Cheese, and Chili Tamales with Tomatillo-Avocado Salsa image

Provided by John Rivera Sedlar

Categories     Garlic     Pepper     Steam     Cheddar     Avocado     Corn     Tomatillo     Cilantro     Bon Appétit

Yield Makes 18 tamales

Number Of Ingredients 20

Tomatillo-Avocado Salsa
12 tomatillo, husked, rinsed well
1 small onion, quartered
6 large garlic cloves, peeled
2 to 3 serrano chilies, stemmed
2 ripe avocados, peeled, diced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Tamales
1 6-ounce package dried corn husks
1 pound large poblano chilies
2 cups Masa Harina (corn tortilla mix)
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 tablespoons sugar
2 1/4 teaspoons salt
1/2 cup canned low-salt chicken broth
5 cups frozen baby white corn kernels (about 25 ounces), thawed
3 cups (packed) coarsely grated sharp cheddar cheese
1 teaspoon baking powder
1/8 teaspoon ground black pepper

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.

Sancryz Entertainment
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I can't wait to try making these tamales again!


jesus acosta
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The tamales were a bit dry, but the salsa helped to add moisture.


Deepak Basnet
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I would recommend this recipe to anyone who loves tamales.


Yaw Boateng
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These tamales were perfect for a Cinco de Mayo party.


M Rafiq
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I'm definitely going to make these tamales again!


Avro Nil
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These tamales were a bit time-consuming to make, but they were worth it!


Mitzi Bingham
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I had some trouble getting the tamales to cook evenly, but they still tasted great.


Akbor Umor
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I'm not a huge fan of tamales, but these were really good!


Shahzaman275 Khan
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These tamales were delicious! The filling was moist and flavorful, and the salsa was the perfect touch.


Usama Chohan
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The corn and cheese filling was a bit bland for my taste, but the chili and salsa added a lot of flavor.


Adebimpe Amirah
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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
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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.