PARCHMENT PAPER TAMALES RECIPES

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VEGETARIAN TAMALES RECIPE - FOOD.COM



Vegetarian Tamales Recipe - Food.com image

These tamales are a great base recipe that can actually be used with a meat filling instead, but this jalapeno, cheese and tomato filling is really amazing.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 serving(s)

Number Of Ingredients 12

2 cups masa corn flour
1/2 cup butter, cubed
1 teaspoon salt
1 pinch sugar
1/2 cup broth
1 teaspoon baking powder
1/4 teaspoon black pepper
2 1/2 cups corn (fresh or thawed frozen will work)
1 1/2 cups cheddar cheese (mexican cheese is better, reserve about half for filling)
4 ounces roasted chilies (fresh roasted skinless peppers work too)
2 tomatoes, deseeded, pealed and sliced (can immerse in boiling water for 20 seconds, and then ice water to loosen skins)
parchment paper or corn husk

Steps:

  • In a food processor blend corn and cheese until corn is in nearly a meal consistency.
  • Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed.
  • Add broth and mix until just smooth.
  • Place about 2 tbsp of mixture into soaked corn husk or parchment paper.
  • Fill with some cheese, slices of roasted chili pepper and tomatoes.
  • Close parchment paper or corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales.
  • Roll wrapper closed, roll and fold over ends and set aside.
  • Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.

Nutrition Facts : Calories 232.1, FatContent 13.6, SaturatedFatContent 8, CholesterolContent 35.2, SodiumContent 407.7, CarbohydrateContent 23.1, FiberContent 2.4, SugarContent 2.8, ProteinContent 6.8

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

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.

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