GREEN CORN TAMALES RECIPE RECIPES

Name: El Cholo's Green Corn Tamales
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 (8-ounce) tamales
Cuisine: mexican
Ingredients: 24 ears yellow corn; 1/2 pound cornmeal; 1/4 pound shortening; 1/4 pound butter; 3/4 cup sugar; 1/2 cup half-and-half or cream; 1 teaspoon salt; 12 (1-ounce) strips Cheddar; 24-ounce can chiles (recommended: Ortega)

EL CHOLO'S GREEN CORN TAMALES RECIPE | FOOD NETWORK

El Cholo's Green Corn Tamales Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 12 (8-ounce) tamales

Number Of Ingredients 9

Ingredients

24 ears yellow corn
1/2 pound cornmeal
1/4 pound shortening
1/4 pound butter
3/4 cup sugar
1/2 cup half-and-half or cream
1 teaspoon salt
12 (1-ounce) strips Cheddar
24-ounce can chiles (recommended: Ortega)

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.

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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