FRESH CORN TAMALES

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FRESH CORN TAMALES image

Yield 6

Number Of Ingredients 12

1 1/2 cups fresh corn kernels
1/2 cup vegetable shortening, at room temperature
1 cup masa harina
2/3 cup yellow cornmeal
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon baking powder
3/4 cup warm water or chicken stock
1 cup shredded Monterey Jack cheese (optional)
1 fresh green pablano chili pepper, roasted, peeled and chopped (optional)
14 dried corn husk, soaked in warm water to cover for 30 minutes to soften

Steps:

  • 1. In a food processor fitted with the metal blade, place 3/4 cup of the corn kernels and grind until quite smooth. In a bowl using an electric mixer set on medium-high speed, beat the shortening until light and fluffy. I a a second bowl, stir together the masa harina, cornmeal, cayenne pepper, salt, cumin and baking powder. Gradually stir in the warm water or chicken stock until a thick dough forms. Then add the dough to the whipped shortening, mixing until well blended. Stir in the ground corn, the remaining 3/4 cup whole corn kernels and the cheese, green onion and chili, if using. Combine thoroughly; the mixture of this Mexican recipe tamales will be quite sticky. 2. Drain the corn husk and pat dry. Tear 2 of the husks lengthwise into 6 inch strips each, to use for tying the tamales. On a flat work surface, arrange the remaining 12 husks in pairs, with their large ends overlapping by about 2 inches. 3. Divide the tamale dough evenly among the 6 pairs of husks, spreading it to the center and leaving about 1 inch at each end uncovered. Toll the corn husks around the dough to enclose completely. Twist each end and then tie with the reserved corn husk strips. 4. Place the tamales on a steamer rack over boiling water, cover and steam until heated through and the dough separates easily from the husk, about 30 minutes. 5. Transfer the tamales to individual plates for diner to open at the table. Note: Masa Harina is treated and ground dried corn that , when combined with water, is used for making tamales and tortillas. Masa harina is sold in bags in Mexican markets and well stocked food stores.

Lover Boy
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Will definitely make again!


Noor Nikintu
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Not bad, but I've had better.


Felix Chia
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Easy recipe, great results!


Sheikh Ayashkhan
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These tamales were delicious! I especially liked the fresh corn flavor. I will definitely be making them again.


BucketPls
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The recipe was easy to follow, but the tamales didn't turn out as expected. They were a little too dense and the filling was bland.


Bilal Bilal awan
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These tamales were a little dry for my taste. I think I would add more liquid to the masa next time.


billiejo hudson
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I'm not usually a fan of tamales, but these were really good. The masa was perfectly cooked and the filling was flavorful.


Michael Clark
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These tamales were so good! The corn flavor really shines through. I will definitely be making them again.


Tech Shorts
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The recipe was easy to follow and the tamales were delicious. I will definitely be making them again.


SushiDoggo Whathedogdoin
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I've made these tamales several times now and they always turn out perfect. They're the perfect addition to any Mexican feast.


kp pineda
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These tamales were a hit at my last party! Everyone loved them and asked for the recipe.