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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mia Alex
[email protected]These tamales were a lot of work to make, but they were worth it. They were the best tamales I've ever had.
Neshae Bell
[email protected]The filling was a bit bland, but the masa was good.
Debashis Mondol
[email protected]These tamales were a bit too spicy for my taste, but my husband loved them.
MuhammadTahir
[email protected]Delicious! The green corn masa was a nice change from the traditional white masa.
sigma
[email protected]I've made these tamales several times and they always turn out great. They're easy to make and the flavor is amazing.
Blessing Barack
[email protected]These tamales were a hit! I made them for a Cinco de Mayo party and everyone loved them. The green corn masa was flavorful and moist, and the filling was savory and delicious. I'll definitely be making these again.