TAMALES WITH CHEESE AND JALAPEñO FILLING
Filled with cheese from Oaxaca Mexico, sautéed onion and sliced jalapeño chiles, these tamales have lots of flavor.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h40m
Yield 20
Number Of Ingredients 11
Steps:
- Pull 1/4-inch strings from reserved husks to wrap tamales, or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.
- Meanwhile, in large bowl, mix 2 cups of the broth and remaining tamale dough ingredients. Beat with electric mixer until well combined, adding remaining chicken broth as needed to make soft dough.
- In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir onion in oil 2 to 3 minutes or until tender. Stir in chiles; cook 1 to 2 minutes or until hot.
- Drain corn husks; pat dry with paper towels. Place 3 level tablespoonfuls dough on each corn husk; slightly spread out, making indentation in center with back of spoon. Place 1 to 2 strips cheese and onion and chile on center of dough; fold dough around filling. If corn husks are too small, overlap 2 husks. Fold bottom one-third of corn husk over filling; fold sides in toward center. Tie tops with corn husk strings.
- In 5-quart Dutch oven, place round cooling rack. Pour boiling water in Dutch oven, almost touching rack. (Water should not touch tamales when they are added.) Place 6 empty tamale husks on top of rack. Stand tamales inside pots, leaning against sides all around. Cover; reduce heat to medium. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm. Add more water if needed during cooking time. Let stand uncovered 10 to 15 minutes. Carefully unfold each tamale by removing string and opening husk.
Nutrition Facts : Calories 220, Carbohydrate 20 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 1 g, TransFat 1 g
FRESH CORN TAMALES WITH CHEESE
you can make these with anything filling you like I prefer cheese and green chilies but you can fill them with your favorite. =)
Provided by clarene (charlie) lackey
Categories Meat Appetizers
Number Of Ingredients 13
Steps:
- 1. Place a clean kitchen towel on the counter. Using a sharp knife, remove the kernels from ear of corn. Transfer the corn to the food processor and process until coarsely chopped. If you like it a little smoother, you can process a little longer, set aside.
- 2. Combine masa harina, chile ancho powder, garlic powder, baking powder and salt in large bowl. Gradually add warm chicken broth and using your hand, work into a soft dough.
- 3. In another glass bowl, melt the shortening or manteca in the microwave for a minute or so. Add the shortening and the reserved corn to the masa and work with hands until mixed well. If masa seems too thick add a little more chicken broth. Cover with plastic wrap and refrigerate for 1 hour.
- 4. While the masa chills, add the corn husk to a large pot or storage container. Cover completely with really hot water. Use a heavy bowl to weigh down the husk to make sure they stay immersed in the water. Let them soak for a good hour, rotating them halfway through soaking time.
- 5. Slice the cheese (both kinds) into 2 inch x 1/4 inch strips, set aside. Remove the stems and seeds from the jalapeños and slice each pepper into 8 equal strips, set aside.
- 6. When ready, take a few of the husks at a time, shake off excess water, if they are more than 4 inches wide, just tear off the side a little. Place the corn husk, smooth side up, in the palm of your hand with the wide side closest to you. With a spoon, spread about 3 to 4 tablespoons of masa all over the bottom half of husk. Add a strip of each kind of cheese and 1 strip of jalapeño lengthwise down the center of the tamale. Fold one side in first, then the other side (it should overlap a little on the first fold). Fold down the empty top section down and lay tamale seam side down until ready to cook. Repeat until all done.
- 7. Prepare large pot to steam tamales, take a metal steamer that expands out, place it in pot. Fill bottom of pot with about 5 cups of water. Arrange all of your tamales standing up (open side up) around the metal steamer. Insert a smaller, heat-proof bowl in the center of pot to keep the tamales upright. Cover with foil paper, add lid, turn heat to high to get a quick boil going. Reduce heat and steam tamales for one hour. Set the timer for 30 minutes at which time you will add another 2 cups of hot water to the pot. Remove from heat and let them sit, covered, until ready to serve. As they cool, they will become more firm. Yields up to 10 servings, 4 tamales per person. Serve with your favorite salsas and toppings for garnish.
- 8. Notes & Tips: To check if tamales are done, after steaming for an hour pull one tamale out and let it cool. If the corn husk pulls away easily from the masa, your tamales are done. Whenever I prepare tamales filled with cheese, I like to wrap them in deli paper or foil paper individually as I fill them. This will prevent the cheese from running into the pot. It's optional, but it works well for me.
FRESH CORN TAMALES WITH CHEESE & JALAPEñO RECIPE - (4.3/5)
Provided by dkanon
Number Of Ingredients 5
Steps:
- Place a clean kitchen towel on the counter. Using a sharp knife, remove the kernels from ear of corn. Transfer the corn to the food processor and process until coarsely chopped. If you like it a little smoother, you can process a little longer, set aside. Combine masa harina, chile ancho powder, garlic powder, baking powder and salt in large bowl. Gradually add warm chicken broth and using your hand, work into a soft dough. In another glass bowl, melt the shortening or manteca in the microwave for a minute or so. Add the shortening and the reserved corn to the masa and work with hands until mixed well. If masa seems too thick add a little more chicken broth. Cover with plastic wrap and refrigerate for 1 hour. While the masa chills, add the corn husk to a large pot or storage container. Cover completely with really hot water. Use a heavy bowl to weigh down the husk to make sure they stay immersed in the water. Let them soak for a good hour, rotating them halfway through soaking time. Slice the cheese (both kinds) into 2 inch x 1/4 inch strips, set aside. Remove the stems and seeds from the jalapeños and slice each pepper into 8 equal strips, set aside. When ready, take a few of the husks at a time, shake off excess water, if they are more than 4 inches wide, just tear off the side a little. Place the corn husk, smooth side up, in the palm of your hand with the wide side closest to you. With a spoon, spread about 3 to 4 tablespoons of masa all over the bottom half of husk. Add a strip of each kind of cheese and 1 strip of jalapeño lengthwise down the center of the tamale. Fold one side in first, then the other side (it should overlap a little on the first fold). Fold down the empty top section down and lay tamale seam side down until ready to cook. Repeat until all done. Prepare large pot to steam tamales, take a metal steamer that expands out, place it in pot. Fill bottom of pot with about 5 cups of water. Arrange all of your tamales standing up (open side up) around the metal steamer. Insert a smaller, heat-proof bowl in the center of pot to keep the tamales upright. Cover with foil paper, add lid, turn heat to high to get a quick boil going. Reduce heat and steam tamales for 1 hour. Set the timer for 30 minutes at which time you will add another 2 cups of hot water to the pot. Remove from heat and let them sit, covered, until ready to serve. As they cool, they will become more firm. Serve with your favorite salsas and toppings for garnish. NOTES: To check if tamales are done, after steaming for an hour pull one tamale out and let it cool. If the corn husk pulls away easily from the masa, your tamales are done. Whenever I prepare tamales filled with cheese, I like to wrap them in deli paper or foil paper individually as I fill them. This will prevent the cheese from running into the pot. It's optional, but it works well for me. This makes a big batch, but the tamales freeze well. Just make sure they cool completely before wrapping in foil paper and storing in freezer bag. I bundle only 6 tamales per bunch. It Makes for easy defrosting.
CREAMED CORN TAMALES
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield about 20 tamales
Number Of Ingredients 5
Steps:
- Soak the corn husks in a bowl of hot water until pliable, about 15 minutes.
- Meanwhile, make the dough: Combine the masa harina and sugar in a large bowl. Stir in the corn and 1/2 cup hot water until combined. Add the butter and mix with your hands until evenly distributed.
- Remove the corn husks from the water and shake dry. Unfold the husks on a clean surface (discard any small husks or husks with holes). Put about 1/4 cup dough down the center of a husk; fold in the long sides to enclose the filling, then fold in the top and bottom to make a packet. Secure with kitchen twine. Repeat with the remaining dough and husks.
- Set up a steamer basket in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer and bring the water to a boil over high heat. Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour. Remove from the steamer and let rest 10 minutes before unwrapping.
EASY CORN TAMALES
Provided by Marcela Valladolid
Time 1h50m
Yield 20 tamales
Number Of Ingredients 8
Steps:
- Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
- In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
- Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.
- Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.
CONCH TAMALES WITH JALAPEñO-CHEESE PESTO
Unlike most tamal recipes, which use dried corn (masa harina), this one is Cuban-style, made with fresh corn kernels. I've also added a different touch by replacing the traditional pork filling with conch. The flavor and texture proved very popular at Yuca, and it remained on the menu as a fixture. These tamales are very convenient for entertaining. They can be made ahead of time and frozen, or kept in the refrigerator and then popped in the microwave. In fact, it's not worth making a smaller batch, so you'll probably want to freeze some of them. Likewise, the pesto can be prepared ahead of time and refrigerated.
Yield Makes 20 tamals
Number Of Ingredients 21
Steps:
- To prepare the pesto, heat the olive oil in a sauté pan or skillet and sauté the onion, garlic, and jalapenos over medium heat for 5 minutes. Add the turmeric, stir well, and sauté for another 2 minutes.
- Transfer the mixture to a food processor, add the queso blanco, and pulse until smooth. Refrigerate.
- To prepare the sofrito, heat the olive oil in a large sauté pan or skillet. Add the onion, bell peppers, and garlic, and sauté over medium heat for about 15 minutes, stirring frequently. Stir in the tomato paste and remove the pan from the heat.
- Place the corn kernels in a large mixing bowl and stir in the sofrito mixture. Add the cornmeal and cornstarch and mix well. Place small batches of the corn mixture into a food processor or blender and purée until smooth.
- Return the purée to the mixing bowl and add the sugar and salt. With a wooden spoon, fold in the ground conch.
- Lay 2 of the reserved corn husks end to end. Place 1/2 cup of the conch filling in a cylinder shape in the middle of the husks. Roll up the husks and tie each end with butcher's twine. Repeat for the remaining tamales.
- Bring a large stockpot of salted water to a boil. Add the tamales, lower the heat, and keep at a gentle boil for 1 hour. Drain, and let the tamales cool slightly. Cut the square of cheese into a star (or other) shape and set it on a serving plate. Set the warm tamales, still in their leaves, on the cheese. Place the chilled pesto on the side, garnish with the parsley and olives, and serve.
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FRESH CORN TAMAL WITH CHEESE, GREEN CHILE AND JALAPEñO
From pinaenlacocina.com
Reviews 2Servings 8Cuisine MexicanCategory Main Course
- Using a sharp knife, remove the kernels from ear of corn. Process until coarsely chopped. If you like it a little smoother, you can process a little longer, set aside.
- Combine masa harina, chile ancho powder, baking powder and salt in large bowl. Gradually add warm chicken broth and using your hand, work into a soft dough.
- In another glass bowl, melt the shortening or manteca in the microwave for a minute or so. Add the shortening and the reserved corn to the masa and work with hands until mixed well. If masa seems too thick add a little more chicken broth. Cover with plastic wrap and refrigerate for 1 hour.
UCHEPOS (FRESH CORN TAMALES) RECIPE - FOOD & WINE
From foodandwine.com
Category Side DishTotal Time 2 hrs 25 mins
- Cut off excess corn silk from top of each ear of corn. Cut off ends of ears of corn just above base, so husks are detached from stalk and can be easily removed. Carefully remove husks, keeping them whole by holding middle of each husk leaf and gently rolling it off. Separate at least 20 bigger, thicker outer husks (you’ll want a few extras in case some tear) from smaller, thinner inner husks. Gently rub husks with a damp kitchen towel to remove any dirt. Set aside.
- Rub a clean kitchen towel over kernels to remove any silk (or rinse under cold running water to remove silk, and pat dry). Working with 1 ear at a time, stand corn cob up in center of a piece of parchment paper or a rimmed baking sheet, and cut corn kernels off cobs to equal 5 cups. Reserve any remaining corn kernels for another use.
- Process corn kernels and milk in a food processor until corn becomes a textured, coarse puree, about 5 minutes. Place crème fraîche, butter, sugar, and baking powder in a small bowl, and whisk until just blended. (Do not overwhisk or the mixture will separate.) With food processor running, pour crème fraîche mixture through food chute, and process until combined, about 1 minute. Add salt, and process until blended, about 30 seconds. Taste and add more salt, if desired.
- Place corn mixture in a fine wire-mesh strainer set over a bowl. Gently stir corn mixture (without pressing down) for 10 seconds. Let mixture sit, undisturbed, until excess liquid (1/2 cup) passes through strainer, about 1 minute. Discard 1/2 cup of excess liquid. Transfer strained corn mixture to a medium bowl.
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