Corn Cheese And Chili Tamales With Tomatillo Avocado Salsa Food

AVOCADO TOMATILLO SALSA

Steps:

• Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.

TOMATO, CORN AND AVOCADO SALSA

Steps:

• Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.

ROASTED CORN AND TOMATILLO SALSA

Steps:

• Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4-6 minutes over a hot flame. While the corn is roasting, add the tomatillos and red pepper to the grill and quickly char their exterior. Remove everything from the grill and allow to cool. When cool peel back the husk and, using a sharp knife, remove the corn kernels from the cob. Discard the cob. Cut the red pepper into a julienne and combine the corn, tomatillo, red pepper, jalapeno, garlic and cilantro in a bowl. To the bowl, add the oil, vinegar, sugar, salt and pepper and allow to marinate for several hours before serving.;

CORN, CHEESE, AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA

Steps:

• Make Salsa:
• Cook first 4 ingredients in heavy large skillet over high heat until charred in spots but still firm, turning occasionally, about 5 minutes. Transfer to processor; using on/off turns, chop coarsely. Add all remaining ingredients. Blend to coarse puree. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• Make Tamales:
• Selecting the largest and cleanest husks, place half of husks in large bowl; fill bowl with warm water. Weigh husks down with plate; soak husks until soft, separating occasionally, about 2 hours. Form 36 ties by tearing several husks into 1/2-inch-wide strips.
• Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowl; cover tightly with plastic. Let stand 10 minutes. Peel, seed, and chop chilies.
• To make dough, blend Masa Harina, butter, sugar, and 1 teaspoon salt in processor until coarse meal forms. Add broth and blend in (mixture will be crumbly). Transfer masa mixture to large bowl. Blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper, and 1 1/4 teaspoons salt in processor until coarse puree forms. Stir puree, then 2 1/2 cups corn into masa.
• For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 1 tablespoon chilies, then 1 tablespoon cheese. Using moistened fingertips, press dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk. Fold 1 long side of husk over filling and roll up to enclose. Tie ends of filled husks tightly with husk strips.
• Add enough water to large pot containing steamer insert to reach bottom of insert. Layer tamales in steamer insert. Bring water to boil; cover pot. Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 1 hour. (Can be made 1 day ahead. Cool slightly. Refrigerate. Before serving, re-steam 45 minutes to heat through.) Serve tamales in husks with salsa.

TOMATILLO & AVOCADO SALSA

Steps:

• Place tomatillos and water in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Drain, reserving liquid.
• Place tomatillo, avicado flesh, jalapeno, green onions, cilantro, sour cream and salt in a blender or food processor.
• Process until smooth. Thin with reserved cooking liquid if necessary, should be pancake batter consistency, refrigerate.

AVOCADO AND TOMATILLO SALSA

Steps:

• Place tomatillos and chiles in food processor. Using on/off turns, process until coarse puree forms. Pour puree into medium bowl. Mix in all remaining ingredients. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill).

CORN, CHEESE AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA

Steps:

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