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.
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.
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.
BUTTERY FRESH CORN TAMALES
Fresh corn kernels add texture and color to this classic recipe.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 14
Number Of Ingredients 9
Steps:
- Reconstitute the corn husks.
- Place 2 cups corn kernels in the bowl of a food processor, and pulse into a medium- coarse puree. Add the butter, and pulse 5 or 6 times. Add the masa, sugar, salt, and baking powder; pulse until thoroughly combined. Process until the mixture is light, fluffy, and homogenous, about 1 minute, stopping to scrape down the sides of the bowl once or twice.
- Transfer mixture to a medium bowl, and stir in remaining 3/4 cup corn kernels until combined. Chill corn filling until ready to use.
- Assemble 14 tamales with the corn filling, using the large husks for wrappers and ties, and reserving the smaller ones to line the steamer basket and to cover the assembled tamales.
- Prepare the steamer, and steam the tamales. Let stand until the batter has firmed. Serve tamales with sour cream and Chopped Tomato and Serrano Salsa.
TAMALES WITH CHEESE, OLIVES AND CHILIES
I was looking for a recipe for cheese tamales. I found this recipe on the ehow website. I havent tried it yet
Provided by 911spatcher
Categories High In...
Time 1h30m
Yield 12 tamales, 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and then turn off the heat, Add the corn husks to the pot and weight them down with a plate to completely submerge them. Let them soak for 1 hours.
- If using fresh, store bought "masa", cream the shortening and salt in an electric mixer until light and fluffy. Add "masa" and 1/3-1/2 c water gradually to the mixer until all the "masa" is used. Whip until fairly light and fluffy. Test the masa by taking a small ball and placing it in a glass or water, if it floats it is ready. If necessary add water in small increments.
- ----if using dried masa harina, cream the shortening and salt, Add the masa harina and broth slowly. Whip until masa is light and fluffy. Test in a glass of water to make sure it is ready.
- Drain the corn husks and pick 12 of the nicest, largest ones. Stread a husk in a cutting board with the large end facing the top of the board.
- Pat the husk dry with a paper towel and place one heaping tablespoon of masa right in the center. Using your fingers or the back of a spook spread the masa almost all the way to the sides of the husk and near the top.
- Leave most of the lower half of the husk uncovered. Place a couple of the cheese slices, chili strips and 2 or 3 olives in a vertical line down the center of the masa.
- Fold the sides of the husk toward each other and over lap them. Fold the empty half of the husk up against the rest of the filled roll.
- Pinch the open top of the husk close and lay the tamale flap side down in a steamer basket. Repeat with the remaining ingredients and make sure the tops of the tamales are pointed upward.
- Steam the tamales for 20-30 minutes or until the masa is fairly firm inside the husk.
- Tip:.
- To Roast chilies, either set them directly on top of a gas burner, turning them frequently, until the chilies are black or cut them in half and broil them for 5-7 minutes or until black. Place the chiles in a paper bag to steam for 15-20 minutes then peel the chilies. The black skin should come off easily.
Nutrition Facts : Calories 702.6, Fat 61.3, SaturatedFat 23.5, Cholesterol 67.5, Sodium 1917.7, Carbohydrate 20.9, Fiber 5.8, Sugar 3.3, Protein 23.3
TAMALE BAKE WITH PINTO BEAN, GREEN CHILIES, CORN & CHEESE
This is a recipe that can use any cooked beans. I do not use tomatoes but tomato sauce and I use fresh corn off the cob mixed with butter and evaporated milk. You can use canned whole kernel corn, drained and do the same with it. I have refined this over the years. This version is what I use. You can add 1/2 pound of cooked ground meat if desired. I serve meatless with fresh tomatoes and fresh orange slices. I like this because it tastes like a filled tamale without the work of filling, binding and steaming all of the filled husks. Note: I increased milk to 1/3 to 1/2 cup based on reviewer comments. You could double the batter base and topping and cook about 10 minutes longer.
Provided by Montana Heart Song
Categories One Dish Meal
Time 50m
Yield 1 large tamale pie, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In medium saucepan,add the first four ingredients, saute onions, garlic.
- Then add flour and mix well. Add pinto beans and tomato sauce. Heat until hot and simmering. Do not burn.
- Preheat oven 350°F.
- Spray Pam in a glass 9X13 pan or glass 8 X12 pan.
- Mix batter base and topping.
- Pour 3/4's of batter in the bottom of pan.
- Batter should be runny.
- Add 1 cup shredded cheese over the batter.
- Add contents of saucepan by spoonful.
- Sprinkler the chili powder.
- Add whole kernel corn by spoonful.
- Drizzle the balance of cornmeal batter across lengthwise in thin lines.
- Sprinkle 1 cup Monterey Jack cheese on the top.
- Bake 35 minutes. Batter will rise up on the sides of the pan and encase the filling. The top should just start to brown and when pushed spring back.
- To serve this with the serving in tact, cool for at least 15 minutes.
- Note: For one can of whole kernel corn, drained, add 1 tbsp margarine or butter and 1 tbsp evaporated milk if desired. Or, 2 frozen cobs of corn, microwaved, cut the corn off the cop, add the butter and milk.
- This dish keeps well in the freezer.
- You can add cumin, cilantro or any ground cooked meat if desired but I serve as a vegetarian dish. You may also add sliced olives.
Nutrition Facts : Calories 336.6, Fat 13.2, SaturatedFat 6.6, Cholesterol 52.1, Sodium 1007.6, Carbohydrate 40.5, Fiber 8.9, Sugar 3.6, Protein 16.9
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.
CORN, GREEN CHILE, AND CHEESE TAMALES
Steps:
- Gather the ingredients.
- In a large bowl, place the corn kernels and the diced chile peppers.
- Add the shredded queso fresco cheese, cream cheese, chili powder, 1 teaspoon of the cumin, and 1/2 teaspoon of the salt.
- Use a large spoon to mix the ingredients thoroughly.
- Once the filling is made, cover with plastic wrap and store in the fridge.
- Go through the corn husks, removing any debris. Separate the larger usable pieces from the smaller bits and pieces.
- Place all the usable husks-whole leaves, without tears-into a large bowl and cover them with warm water. Place a heavy item on top of the husks to keep them submerged.
- Allow husks to soak for at least 1 hour or until they have rehydrated and become pliable.
- Remove the husks from the water and pat dry.
- Place them into a covered dish or a large plastic bag to prevent them from drying out. Use only the larger and medium-sized husks to wrap the tamales; the smaller ones can be used for ties or patches.
- In a mixing bowl combine the masa harina and warm water. Stir a couple of times in a gentle mix and let the it sit for about 20 minutes to let the masa soften.
- Vigorously stir the mixture with a wooden spoon or with an electric mixer on low speed until a dough forms. You can also use your hands, in the traditional way, to mix well and ensure there are no dry bits of corn flour left without mixing.
- Add the chile pepper and onion powder. Sprinkle the remaining cumin and remaining salt over the dough as you mix it.
- In a separate bowl, whip the lard with a hand or electric whisk for about 3 minutes or until fluffy.
- Slowly and patiently add the whipped lard to the dough, mixing well until the mixture is combined and uniform. The masa should be similar in consistency to peanut butter-dense but malleable-and, most importantly, not sticky. Add more masa harina or liquid as necessary until you can press the dough with your open hand, remove it, and not have dough in your palm.
- Lay a big hydrated husk on a flat surface.
- Spoon on 1 to 2 tablespoons of dough, depending on the size of the husk.
- Using the back of a metal spoon, spread the dough onto the husk, keeping it at an approximately 1/4-inch thickness. Leave a space of about 4 inches from the narrow end of the husk and a space of about 2 inches from the other end. Spread the dough up to the edge of one of the long sides and 2 inches away from the other long side.
- Spread a couple of spoonfuls of filling down the center of the dough with a putty knife or an offset spatula, leaving at least 1 inch of dough around each side.
- Locate the long side with a 2-inch space with no masa. Fold that end over, slightly overlapping the other side so the edges of the dough meet.
- Wrap an extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end.
- Cut or tear long 1/4-inch-wide strips using some of the smaller husks. Tie these strips across the middle of each tamale to hold the flaps down.
- Repeat the process until you're out of masa and filling.
- Before you start the cooking process, check that all the tamales are tightly tied and that there are no large tears or cuts in the husks. If so, use smaller husks to cover the tears up, like a patch, and tie again.
- Set tamales upright in a steamer and steam for 90 minutes. Although there are tamale steamers on the market, you can steam them without one by boiling a small amount of water in a large pot and placing a colander or mesh on top, always keeping the tamales away from the water. Cover the colander with the unused husks and place the tamales on top.
- Boil water in a kettle to add to the bottom pot if necessary.
- Once cooked, let tamales cool in the steamer for 1 hour before serving. This time allows the masa to firm up.
- Traditionally, tamales are served with the husk. But if you are new to tamales and find them messy, simply unwrap and serve on a plate.
- Serve with pico de gallo, and avocado slices.
- Enjoy!
Nutrition Facts : Calories 464 kcal, Carbohydrate 36 g, Cholesterol 41 mg, Fiber 5 g, Protein 9 g, SaturatedFat 13 g, Sodium 402 mg, Sugar 3 g, Fat 33 g, ServingSize 30 to 40 tamales (serves 15 to 20), UnsaturatedFat 0 g
More about "fresh corn tamales with cheese food"
CORN, CHEESE AND CHILE VERDE TAMALES - PATI JINICH
From patijinich.com
4.5/5 (6)Category Antojos, Main DishCuisine Mexican
- Coarsely puree the corn kernels along with the evaporated milk in a food processor or blender. The mixture should be a bit chunky, not completely smooth.
- Heat 1 tablespoon of vegetable oil in a skillet or sauté pan over medium heat. Add the onion and cook, stirring often, until it begins to soften, about 3 to 4 minutes. Stir in the sliced roasted Anaheim chiles, sprinkle with 1/2 teaspoon salt, and continue to cook for another 3 to 4 minutes, stirring often, until the onions are very soft and all of the flavors have combined. Remove from the heat and scrape into a bowl.
- Remove about 30 good size corn husks from the package and place in a large bowl of hot water. Soak for a couple of minutes, or until they are pliable, and drain. One by one, lay out a corn husk with the tapering end towards you. If the husks seem thin, layer a second corn husk on top. Leaving a 1 to 1 1/2-inch space at the bottom, a minimum of 1/2 inch space on the sides and a little more than that at the top, spread about 1/4 cup masa into an approximately 2x3-inch rectangle. The masa layer will be a little thicker than 1/4 inch. Place a very generous tablespoon of the Anaheim and onion filling along with a very generous tablespoon of the grated cheese lengthwise down the middle of the masa.
- When you have all tamales ready, place them as vertically as you can in the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, cover tightly with a lid, and steam covered for 1 1/2 hours. Allow the finished tamales to rest for 10 to 15 minutes. You know the tamales are ready when they come away easily from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.
EASY SWEET CORN TAMALES RECIPE | TAMALES DE ELOTE ...
From mexicoinmykitchen.com
4.8/5 (56)Total Time 1 hr 20 minsCategory DessertsCalories 239 per serving
- Cut off the end of the corn cob with a sharp knife as it shows in the above picture, you can also make a small cut to the tip of the husk to have an even wrap.
- Remove the husks, making sure you do not tear them since you are going to use them as a wrapping for the tamales and place them in a large pot cover with hot water. This step will make the husks soft and pliable.
- Place the cob standing up and with a sharp knife slice off downward to remove the kernels. You can place the ear of corn in a large shallow bowl to keep all the kernels from spilling into your working area while cutting it.
- Place the kernels into a Food Processor to lightly grind them. The mixture has to be medium coarse. This step is usually made in a corn grinder but a food processor works just fine. If a food processor is not available, use your blender* and process in small batches.
HOW TO MAKE FRESH CORN TAMALES | DEVOUR | COOKING …
From cookingchanneltv.com
RICK BAYLESSSWEET CORN TAMALES - RICK BAYLESS
From rickbayless.com
SWEET CORN TAMALES - MISSION CHOCOLATE RECIPES
From missionchocolaterecipes.com
Category TamalesTotal Time 58 mins
- Slice the bottom of the corn cob to remove the leaves. Throw away the first 2-4 leaves; they will be too hard to use. Save the next 3-5 leaves for wrapping. You will have 2-3 leaves left on the corn that are too thin to use.
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.
WHAT TO SERVE WITH TAMALES - TOP 10 SIDE DISHES AND 3 SAUCES
From lacademie.com
5/5 (7)Published 2021-04-26Category Side Dishes
- Black Beans. Black bean is a versatile side dish and goes perfectly with Mexican tamales. Moreover, they are an ideal component to make many side items of tacos.
- Jicama Slaw. Jicama slaw is the easiest, healthiest side dish to prepare and serve with tamales. This vegan salad features thin-sliced vegetables, tastes delicious, and doesn’t take much time to prepare.
- Mexican Rice. Let’s stay in the time, and serve some Mexican rice with Mexican tamales. It is quite easy and inexpensive to make and it makes a perfect buddy for tamales.
- Pinto Beans. Pinto beans are a versatile side or main dish, and suitable for people on different diets, such as dairy-free, gluten-free, or vegan. These are also easy to make and go well with a tamale.
- Avocado Salad. I recommend preparing a Mexican version of the healthy avocado salad using fresh ingredients. You’ll need yellow and red cherry tomatoes, cucumbers, red onions, avocados, chopped cilantro, salt, pepper, balsamic vinegar, and olive oil.
- Mexican Corn. Elote is well-known street food, and you can easily make it at home. You will need a reliable grill to prepare Mexican corn. Turn the grill on medium heat and grill the corns by turning them on each side for a couple of minutes until they become golden brown from all sides.
- Mexican Corn In A Cup. If you are worried that eating corn from a stick might be inconvenient for your guests you can serve Mexican corn in cups. The ingredients are the same as in the previous side dish.
- Fried Eggs And Spicy Salsa. Tamales aren’t a conventional dish you eat every day. But, who says you can mix them with something as simple as fried eggs and salsa?
- Horchata. The next one is my favorite Mexican drink and technically, not a side dish. But, it goes perfectly with tamales and is fun to make. Here is the Mexican version of the recipe.
- Avocado Soup. Lastly, if you want to take an extra step and surprise your family with a rich and delicious side dish, I recommend making avocado soup.
UCHEPOS (FRESH CORN TAMALES) RECIPE | FOOD & WINE
From foodandwine.com
Category Side DishesTotal 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.
FRESH CORN TAMALES RECIPE | MYRECIPES
From myrecipes.com
Servings 36Calories 120 per servingTotal Time 2 hrs
- Soak cornhusks: Submerge in hot water, weighted down with a plate, until pliable, about 30 minutes. You'll have extra, but that's good; invariably some rip or are too ridged to fold properly.
- Purée 1/2 cup corn kernels in a food processor or a powerful blender, adding 1 tsp. water if needed to make a smooth purée. Add half of remaining corn and whirl to purée smoothly, drizzling in up to 1 tbsp. water if needed (try to use as little as possible). Repeat with remaining corn.
- Using a mixer with the whisk attachment, cream butter and sugar until pale and fluffy. Beat in whole egg and yolk, salt, and baking powder. On low speed, mix in half of flour, then half of puréed corn. Repeat with remaining flour and corn. Dough will be spoonable, like muffin batter.
- Meanwhile, drain cornhusks and pat dry with a kitchen towel. If you won't be using them immediately, chill them in resealable plastic bags for up to 2 days.
SWEET CORN TAMALES WITH A SAVORY FILLING - AUTHENTIC ...
From mexicoinmykitchen.com
4.9/5 (10)Category Antojitos, Main CourseServings 16Calories 376 per serving
- Place the cleaned peppers and tomatoes in a saucepan and cover with water. Cook for about 15 minutes over medium heat until they’re soft.
- Remove the husks from their warm bath and drain well. Place the smallest husks at the bottom of your steamer.
- Place the steaming rack in your pot, add 2 cups of hot water, and cover the steaming rack with the small husks. Place the tamales in the pot, arranging them in a vertical position. You can also place them in a horizontal position like I did in the pictures (my pot is too small to hold them vertically). Cover the tamales with extra corn husks and then place the lid on the pot. Cook for 1 hour and 20 minutes. Check the pot during the cooking time to see if you need to add more hot water.
WHAT TO SERVE WITH TAMALES (10 ... - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
- Eggs and Salsa. Tamales are already delicious on their own, but it also couldn’t hurt to dress them up with a few toppings. A simple topping of fried eggs will give your tamale that rich, umami flavor.
- Cilantro Rice. Rice is a staple in Mexican cuisine, and yes, it pairs well with tamales, especially ones with meat fillings. For more flavor, cook your rice in chicken broth instead of water.
- Black Bean Soup. Black bean soup is a staple in Mexican cuisine, so it makes sense to pair it with your tamales. It’s hearty, creamy, and also nutritious!
- Fresh Fruit. Sometimes, all you need is a simple bowl of fresh fruit to elevate your meal. Fruits are refreshing, sweet, juicy, and make a nice palate cleanser to your rich dish.
- Jicama Slaw. Jicama slaw is crisp, sweet, and downright delightful. The crunch from the jicama adds a wonderful contrast to the spongy tamale. And, it’s a very simple dish to make, to boot.
- Mexican Cornbread. Mexican cornbread is oozing with chiles, cheddar cheese, and of course, sweet corn. The combination of sweet, salty, savory, and spicy gives it so much flavor!
- Corn Chowder. Corn chowder is sweet, creamy, and oh so buttery. Its richness makes it a great side dish to tamales. You can customize it to suit your tamales by adding meats and other veggies such as pork, fish, chicken, and potatoes.
- Mexican Crema. This thickened cream makes the perfect topping to your tamales. It’s got a hint of tanginess too, which adds another dimension to your meal.
- Chilled Avocado Soup. Avocados are so rich and creamy on their own, but you can still take them a step higher by turning them into a chilled velvety soup.
- Mexican Street Corn. The elote is a popular street food in Mexico. It is grilled corn on the cob, but elevated with more flavorful ingredients. It’s delicious, hearty, and pairs wonderfully with tamales!
25 OF THE MOST AMAZING SWEET TAMALES RECIPES
From eatwineblog.com
- Cinnamon Raisin Tamales. These tamales are classically flavored with cinnamon and raisins. I suggest using a combination of black and golden raisins to give the tamales some variety.
- Pink Raisin Tamales. These tamales are traditionally served during festive periods and are colored to give them a holiday feel. The color works best when you use a commercial chemical food coloring.
- Chocolate Tamales with Hot Honey. These tamales are perfect for anyone with a sweet tooth. They are ideal served with vanilla ice cream. The creaminess perfectly offsets the sweet hit of the honey.
- Pineapple, Cinnamon, and Raisin Tamales. These tamales incorporate pineapple jam into the traditional tamale recipe. This gives them an extra kick of fruity sweetness without being overpowering.
- Strawberry Tamales. Strawberry tamales are the perfect summer dessert. You can make them with chopped fresh strawberries stirred through the masa dough.
- Dulce de Leche Tamales. Dulce de leche literally translates from Argentinian to “sweet from milk”. It is a form of thickened, sweetened milk similar to caramel.
- Blueberry Dessert Tamales. This recipe for blueberry tamales comes from Key Ingredients. They are made using fresh blueberries, although frozen ones would work too.
- Sweet Corn Tamales. These tamales are also known as tamales de elote. They are perfect at any time of the day, even as a breakfast dish. They are delicious served with Queso fresco, a type of Mexican cheese.
- Festive Sweet Tamales. These are traditionally served in Mexico as part of the Three Kings Day festivities. This recipe uses unsweetened shredded coconut, the seeds from a vanilla bean, and coconut milk as the flavorings.
- Apple Cinnamon Sweet Tamales. There is no better combination of flavors than apple and cinnamon. These are ideal as a winter’s dessert with the flavors reminiscent of Christmas.
CHEESE FILLED BRAZILIAN TAMALES - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
Cuisine BrazilianTotal Time 1 hr 20 minsCategory Main Dish
{TAMALES DE ELOTE} EASY MEXICAN SWEET CORN TAMALES RECIPE
From saltandwind.com
Cuisine MexicanTotal Time 2 hrsServings 20-24
TAMALES DE RAJAS (CHEESE AND PEPPERS TAMALES). - MARICRUZ ...
From maricruzavalos.com
5/5 (2)Total Time 1 hr 45 minsCategory Main DishCalories 256 per serving
TAMALES VERDES WITH GREEN CHILE, CORN & CHEESE
From muydelish.com
5/5 (1)Total Time 3 hrsCategory Main DishCalories 173 per serving
FRESH CORN TAMAL WITH CHEESE, GREEN CHILE AND JALAPEñO ...
From pinterest.ca
CORN, POBLANO AND CHEESE TAMALES RECIPE - FOOD NEWS
From foodnewsnews.com
MY GRANDMOTHER'S TAMALE RECIPE, PLUS ... - MODERN BROWN GIRL
From modernbrowngirl.com
SWEET CORN TAMALES - CACIQUE® INC.
From caciquefoods.com
FRESH CORN TAMAL WITH CHEESE, GREEN CHILE AND JALAPEñO ...
From pinterest.com
TIA CHATA’S FRESH CORN TAMALES | EDIBLE PHOENIX
From ediblephoenix.ediblecommunities.com
SWEET CORN TAMALES - CALIFORNIA BOUNTIFUL
From californiabountiful.com
FRESH CORN TAMALES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST SWEET FRUIT TAMALES RECIPES | YUMMLY
From yummly.com
FRESH CORN TAMALES WITH CHEESE & JALAPEñO - HISPANIC ...
From pinterest.ca
WHAT IS OAXACAN CUISINE? - EATER
From eater.com
SWEET CORN, CHICKEN AND CHEESE TAMALES - WOODLAND FOODS
From woodlandfoods.com
ULTIMATE FOOD LOVERS: CORN AND GREEN CHILE TAMALES
From ultimatefoodlovers.blogspot.com
SWEETCORN TAMALES WITH ROASTED GREEN CHILIES
From simplysophisticatedcooking.wordpress.com
FRESH CORN TAMALES RECIPE - MEXICAN - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
CORN TAMALES WITH FRESH CHEESE - ALLMEXRECIPES
From allmexrecipes.com
TAMALES ARCHIVOS - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
FRESH CORN TAMALES WITH CHEESE RECIPES
From tfrecipes.com
BLUEBERRY AND CREAM CHEESE TAMALES - FOOD PROFESSIONALS
From foodprofessionals.blueberry.org
BEST CHEESE FOR TAMALE RECIPES
From tfrecipes.com
10 BEST SWEET CORN MASA RECIPES - YUMMLY
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love