SWEET TAMALE RECIPES

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SWEET CORN TAMALE CAKES THE CHEESECAKE FACTORY RECIPE ...



Sweet Corn Tamale Cakes the Cheesecake Factory Recipe ... image

I am so glad everyone loves these as much as I do! I have made a few changes to clarify how to prepare them to look like the cheesecake factory, but as everyone has found out, being pretty doesn't effect the taste! Thank you again everyone!! I know this seems like a really hard recipe but it really isnt, alot of the ingriedients are used more than once. I usually make it by hand without a blender, and I consider it a just cause, a blender would make it even more of a snap! This is a copycat of The Cheesecake factory appetizer which is heavenly! I put 4 servings, its enough calories to feed 8 but really only enough to share greedily with 2. LOL

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 34

2 tomatillos, diced
4 ounces mild green chilies, drained and diced
1 green onion, minced
2 tablespoons fresh cilantro, minced
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 pinch ground black pepper
1 medium tomatoes, diced
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small jalapeno, seeded and minced
1 dash salt
1 dash ground black pepper
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder
1 1/2 cups frozen sweet corn
1/2 cup butter, softened
3 tablespoons sugar
1 pinch salt
1/2 cup corn masa harina flour (corn flour)
2 tablespoons all-purpose flour
1/4 cup sour cream
1/2 avocado, diced
2 tablespoons fresh cilantro, chopped

Steps:

  • Prepare salsa verde by combining all prepared ingredients. Chill.
  • Prepare tomato salsa by combining all prepared ingredients. Chill.
  • Prepare southwestern sauce by combining all ingredients. Chill.
  • Preheat oven to 400°F.
  • Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
  • Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
  • Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
  • Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
  • Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.

Nutrition Facts : Calories 495, FatContent 31.3, SaturatedFatContent 17, CholesterolContent 68.5, SodiumContent 825.8, CarbohydrateContent 53.9, FiberContent 6.4, SugarContent 17.7, ProteinContent 6.8

TAMALE PIE - EASY FAMILY-FRIENDLY RECIPES ANYONE CAN …



Tamale Pie - Easy Family-Friendly Recipes ANYONE Can … image

Unlike other Tamale pies that start with a corn bread crust, this one uses masa harina typical of traditional tamales. It is then steam-baked in the oven and topped with salsa, salsa verde, sour cream, or you favorite hot sauce.

Provided by Ronda Eagle | Kitchen Dreaming

Categories     Dinner

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 17

2 cups Masa Harina ([See Note 1])
2 cups Chicken broth ([See Note 2])
1 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Canola oil
1-1/2 lbs. Pork shoulder, lean, shredded ([See Note 3])
1 cup Salsa Verde ([See Note 4])
1 cup Fiesta Corn ([See Note 5])
1/4 cup Green olives, sliced ([See Note 6])
1/2 cup Onion, diced small ([See Note 7])
Chopped Cilantro
Pico de Gallo (Fresh Salsa)
Sour Cream
Additional Salsa Verde
Enchilada sauce
White Cheese Sauce
Cojita Cheese

Steps:

  • Prepare the filling. Combine 1 to 1-1/2 lbs of shredded meat with 1 cup of Salsa Verde. If you are using diced onions, fiesta corn, and sliced olives, adds them here. Note: Shredded rotisserie chicken makes this recipe super easy for any weeknight meal.
  • Prepare Dough. Combine masa, warm chicken broth, baking powder, salt, and oil in a large bowl, Mix together until the dough has the consistency of a soft paste. Cover & let rest for at least 15 minutes at room temperature so the dough can thoroughly absorb the liquid ingredients
  • Preheat the oven. Preheat the oven to 350 degrees F and lightly oil a 9 x 9-inch (2-1/2 quart) casserole dish. This will not quite fit in an 8 x 8-inch (2-quart) dish. NOTE: If you do not have a 2-1/2 quart casserole, move up to a 13x9-inch (3-quart) dish to prevent spillage.
  • Form the Bottom Tamale Layer. Press half of the tamale dough into the casserole dish forming a thin bottom layer. With your fingers, a fork, or a small spatula, press the mixture evenly across the bottom of the pan and halfway up the sides, about 1/4- inch thick.
  • Add the Filling. Spoon the meat mixture prepared earlier evenly over the entire dough surface.
  • Prepare the top tamale layer. Spread the remaining tamale dough over the filling, trying to make the top portion about the same thickness as the bottom. Do this by spreading the dough out on a piece of plastic wrap and then inverting it over the tamale casserole and then peeling back the plastic wrap. If it tears a little bit, don't worry! It will come together during baking.
  • Create the Steam Bath. Fill a large roasting pan with about 2 inches of hot water. Place the uncovered tamale casserole into the water bath. Cover both the tamale casserole and roaster pan with one layer of aluminum foil and place in oven. The water will steam the tamale and cook it all the way through.
  • Bake. Bake for 45 to 60-minutes or until the Masa layer is set. Let it cool slightly (10-minutes) before serving so it holds its form.
  • Serve. Serve warm with pico de gallo, salsa verde, sour cream, cheese sauce, enchilada sauce, crumbled cheese, chopped onions, or a traditional red salsa. There's no wrong way to eat a tamale!
  • Store. Store any leftover tamale pie covered in the refrigerator for up to 7 days.
  • Freeze. Alternatively, tamale pie may also be frozen in smaller portions and reheated in the microwave. This makes a quick and easy weekday lunch.Warm at 50% power until heated through.

Nutrition Facts : ServingSize 1 slice (1/6th of casserole), Calories 431 kcal, CarbohydrateContent 41 g, ProteinContent 12 g, FatContent 24 g, SaturatedFatContent 2 g, CholesterolContent 22 mg, SodiumContent 1040 mg, FiberContent 3 g, SugarContent 6 g

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