Corn, Cheese and Chili Tamales With Tomatillo-Avocado Salsa Recipe

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Corn, Cheese and Chili Tamales With Tomatillo-Avocado Salsa
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Ingredients
18
Count
Nutrition
676
Calories
Total time
225
Minutes
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Ingredients:

Directions:

  1. Salsa:.
  2. Cook tomatillos, onion, garlic and chilies in heavy large skilllet over high heat until charred in spots but still firm, turning occsionally, about 5 minutes.
  3. Transfer to food processor or blender.
  4. Using on/off setting, chop coarsely.
  5. Add all remaining ingredients.
  6. Blend to course puree.
  7. Season with salt and pepper.
  8. Cover and Chill (can be made up to 24 hours ahead).
  9. Tamales:.
  10. Selecting 18-20 large clean husks, place in large bowl and fill with warm water.
  11. Weight husks down with saucer and soak until soft, separating occasionally, about 2 hours.
  12. Form 36 ties by tearing several husks into 1/2 in wide strips.
  13. Char chilies directly over gas flame or under broiler until blackened on all sides.
  14. Place in medium bowls, cover tightly with plastic.
  15. Let stand 10 minutes.
  16. Peel, seed and chop chilies, set aside.
  17. To make dough, blend Masa Harina, butter, sugar and 1 teaspoon salt in processor until coarse meal forms.
  18. Add broth and blend in (mixture will be crumbly).
  19. Transfer masa mixture to large bowl.
  20. In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper and 1 1/4 teaspoon salt until coarse puree forms.
  21. Stir puree into masa mixture until blended.
  22. Add 2 1/2 cups corn to masa mixture.
  23. For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk.
  24. Make depression in center of dough and fill with 1 tablespoon chilies and 1 tablespoon shredded cheese.
  25. Using moistened fingertips, press dough over filling to cover and shape into 3 inch long log placed parallel to long edge of husk.
  26. Fold 1 long side of husk over filling and roll up to enclose.
  27. Tie ends of filled husks tightly with husk strips.
  28. Add water to large pot containing steamer insert to reach bottom of insert.
  29. Layer tamales in steamer insert.
  30. Bring water to boil and cover pot.
  31. Steam until tamales are firm (about 1 hour).
  32. Be sure to maintain water level in pot, adding adding boiling water to pot as needed.
  33. Remove steamer insert when adding water to pot.
  34. May be made 1 day in advance, cooling slightly before refrigerating.
  35. Before serving resteam for approximately 45 minutes to heat thoroughly).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 675.68 Kcal (2829 kJ)
Calories from fat 293.76 Kcal
% Daily Value*
Total Fat 32.64g 50%
Cholesterol 30.53mg 10%
Sodium 1028.52mg 43%
Potassium 1050.88mg 22%
Total Carbs 91.6g 31%
Sugars 11.47g 46%
Dietary Fiber 12.84g 51%
Protein 14.53g 29%
Vitamin C 26.8mg 45%
Vitamin A 0.1mg 5%
Iron 2.7mg 15%
Calcium 97.7mg 10%
Amount Per 100 g
Calories 142.39 Kcal (596 kJ)
Calories from fat 61.9 Kcal
% Daily Value*
Total Fat 6.88g 50%
Cholesterol 6.43mg 10%
Sodium 216.74mg 43%
Potassium 221.45mg 22%
Total Carbs 19.3g 31%
Sugars 2.42g 46%
Dietary Fiber 2.71g 51%
Protein 3.06g 29%
Vitamin C 5.6mg 45%
Iron 0.6mg 15%
Calcium 20.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.4
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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