Melanie's Rich and Creamy Green Chili and Corn Tamales |
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Prep Time: 180 Minutes Cook Time: 60 Minutes |
Ready In: 240 Minutes Servings: 12 |
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Ingredients:
2 cups instant masa harina flour, maseca |
2 cups corn, fresh roasted and cut off the ear |
1 teaspoon baking powder |
1 teaspoon salt |
1/3 cup lard |
1/3 cup butter, softened |
1 cup cream |
3/4 cup chicken stock |
2 cups green chilies, fresh roasted, peeled and seeded |
2 cups corn, fresh roasted and cut of the ears |
1/4 cup butter, melted |
1/2 cup cheddar cheese, shredded |
1 teaspoon salt |
1 teaspoon cumin |
1 teaspoon black pepper |
2 dozen corn husks |
Directions:
1. Do all prep work with the corn and green chilis.
2. Clean and rinse the corn husks. Place in a large bowl and soak in hot water for about 30 minutes.
3. Make the masa by mixing together all of the masa ingredients with a mixer. The consistency should end up similar to a chocolate chip cookie dough, slightly wetter.
4. Make the filling by stirring together all of the filling ingredients in a large bowl.
5. Spread masa in center of each corn husks. Sometimes you may need to use two corn husks to make it wide enough. I like my tamales to be very thick and large, so you want to spread it into a rectangular shape approximately 6 inches by 3-4 inches, depending on the shape of your corn husks.
6. Place a spoonful of the filling in the center of the masa in each corn husk.
7. Roll like a burrito, ensuring the filling is sealed on all sides with masa.
8. Place in a steamer and cook the batch together for approximately 45-60 minutes. You want the masa to be cooked but not overcooked. It will still appear a bit wet when tested, but not stick to the corn husk.
9. Serve with a bit of shredded cheese, fresh scallions, and cilantro - and sour cream if you desire!
10. Enjoy!
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