GREEN CORN TAMALES RECIPE - FOOD.COM
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
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
GREEN CHICKEN TAMALES RECIPE | ALLRECIPES
These authentic Mexican green tamales (tamales verdes) are stuffed with chicken and a spicy tomatillo sauce. To make tamales from scratch takes time, but it is so worth it. [Recipe originally submitted to Allrecipes.com.mx]
Provided by ladoña
Categories World Cuisine Latin American Mexican
Total Time 2 hours 30 minutes
Prep Time 45 minutes
Cook Time 1 hours 30 minutes
Yield 35 tamales
Number Of Ingredients 14
Steps:
- Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
- Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
- Place tomatillo and serrano peppers in a pot while chicken is cooking, cover with water, and bring to a boil. Cook until tomatillos are soft and have changed color, but are not falling apart, 3 to 5 minutes.
- Combine tomatillos, serrano peppers, onion, cilantro, and garlic in a blender; blend into a smooth sauce.
- Heat 1 tablespoon butter in a saucepan over medium heat and add tomatillo sauce. Cook until sauce has slightly thickened, 3 to 5 minutes. Add shredded chicken and season filling with salt.
- Beat remaining butter in a large bowl with an electric mixer until creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons salt and beat well until combined and the consistency of cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
- Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of filling down the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.
Nutrition Facts : Calories 114.6 calories, CarbohydrateContent 11.3 g, CholesterolContent 21.2 mg, FatContent 6.2 g, FiberContent 2 g, ProteinContent 4.1 g, SaturatedFatContent 3.5 g, SodiumContent 232.3 mg, SugarContent 0.8 g
CORN, GREEN CHILE, AND CHEESE TAMALES RECIPE
From thespruceeats.com
THE BEST GREEN CORN TAMALES EVER - YOUTUBE
HOW TO MAKE TAMALES: AUTHENTIC HOMEMADE TAMALES RECIPE ...
From masterclass.com
HOW TO MAKE FRESH CORN TAMALES | DEVOUR | COOKING CHANNEL
From cookingchanneltv.com
TAMALES DE ELOTE (GREEN CORN TAMALES) - KOLD
From kold.com
CREAMED CORN TAMALES RECIPE | FOOD NETWORK KITCHEN | FOOD ...
From foodnetwork.com
GREEN CHICKEN TAMALES RECIPE | ALLRECIPES
From allrecipes.com
HOW TO MAKE TAMALES: A STEP-BY-STEP GUIDE | KITCHN
From thekitchn.com
HOMEMADE TAMALE DOUGH FROM MASA HARINA RECIPE
From thespruceeats.com
MASECA TAMALE RECIPE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
GREEN CHILE TAMALE SAUCE AUTHENTIC RECIPE | 24BITE® RECIPES
From 24bite.com
HOW TO MAKE TAMALES | EASY HOMEMADE TAMALE RECIPE
PORK TAMALES RECIPE | MEXICAN RECIPES | PBS FOOD
From pbs.org
PAPA'S OLD MEXICAN TAMALE RECIPE | RECIPELION.COM
From recipelion.com
BELIZEAN FOOD --HOW TO MAKE DELICIOUS BELIZEAN TAMALES
From belizehub.com
TAMAL DE CAZUELA RECIPE - SHARE-RECIPES.NET
From share-recipes.net
BEST MEXICAN TAMALES RECIPE - EVERYDAY SOUTHWEST
From everydaysouthwest.com
TAMALE - WIKIPEDIA
From en.m.wikipedia.org