GREEN CORN TAMALE RECIPE RECIPES

Name: Green Corn Tamales
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 12-16 Tamales
Ingredients: 24 ears corn, save husks; 1/2 lb cornmeal; 1/2 cup shortening; 1/2 cup unsalted butter; 3/4 cup sugar (I use Splenda) or 3/4 cup Splenda sugar substitute (I use Splenda); 1/2 cup half-and-half cream; 1 teaspoon salt; 12 -16 ounces cheddar cheese or 12 -16 ounces cheese, of choice cut into 1-ounce pieces; 1 (24 ounce) can whole green chilies, cut into strips; aluminum foil, for wraping (12 to 16 pieces 12x12)

GREEN CORN TAMALES RECIPE - FOOD.COM

Green Corn Tamales Recipe - Food.com image

I have been making Green Corn Tamales for years. They are different than regular tamales and are time comsuming but well worth it. It really helps to have another person to help with the wrapping. My DH usually helps, he is good at husking the corn and clean up. I usually make when corn is in season & cheap. My family loves them. The original recipe comes from a restaurant and I made some changes.This makes 12 to 16 good sized tamales.

Total Time 1 hours 50 minutes

Prep Time 1 hours

Cook Time 50 minutes

Yield 12-16 Tamales

Number Of Ingredients 10

Ingredients

24 ears corn, save husks
1/2 lb cornmeal
1/2 cup shortening
1/2 cup unsalted butter
3/4 cup sugar (I use Splenda) or 3/4 cup Splenda sugar substitute (I use Splenda)
1/2 cup half-and-half cream
1 teaspoon salt
12 -16 ounces cheddar cheese or 12 -16 ounces cheese, of choice cut into 1-ounce pieces
1 (24 ounce) can whole green chilies, cut into strips
aluminum foil, for wraping (12 to 16 pieces 12x12)

Steps:

Cut both ends of the corn, remove husks and save for wraping,(Put husk in water), cut corn kernels off the cob, use a spoon and scrap corn cobs.
Place corn kernels in food processor, grind, Add cornmeal and grind together, set aside.
Beat shortening and butter with electric mixer until creamy, add sugar, half and half and salt; ADD corn mixture and mix well.
FOR each TAMALE, overlap two or more corn husk and spread some of the corn mixture onto the husk.
Place one cheese strip and chile strips(I used about 1/2 of a whole chile in each tamale without seeds, seeds makes then HOTER your choice).
Top with MORE corn mixture; Bring edges of husk over OR add another husk on top, to cover filling complety, Bring bottom of husk over tamale.
Wrap in foil,lay tamale on foil, bring one side over, bring up the bottom, then bring other side over leaving top open.
Place tamales upright in a steamer or large kettle with steamer basket in bottom.
Steam for 45 to 50 minutes, enjoy.

Nutrition Facts : Calories 637, FatContent 31.1, SaturatedFatContent 14.3, CholesterolContent 53.9, SodiumContent 388.4, CarbohydrateContent 82.7, FiberContent 7.9, SugarContent 26.4, ProteinContent 18.2

EASY CORN TAMALES RECIPE | MARCELA VALLADOLID | FOOD NETW…

Easy Corn Tamales Recipe | Marcela Valladolid | Food Netw… image

Provided by Marcela Valladolid

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 20 tamales

Number Of Ingredients 8

Ingredients

7 cups fresh corn kernels, from 7 ears
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1 egg
1/2 tablespoon salt
1/2 teaspoon baking powder
1/2 cup harina de maiz (dried corn flour) *
20 dried corn husks, soaked in warm water for 30 minutes*

Steps:

Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.
Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.

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