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.
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.
FRESH CORN TAMALES IN THE MAYAN STYLE
In Mexico, the Maya were known to prepare their tamales with fresh corn and wrap them in fresh corn husks. I thought the technique sounded interesting and decided to try it. The results were excellent! This recipe owes a lot to two wonderful Mexican cookbooks that I refer to often: "Mesa Mexicana" by Mary Sue Milliken and Susan Feniger and "Food From My Heart" by Zarela Martinez.
Provided by Jainagirl
Categories Mexican
Time 3h
Yield 30-35 tamales, 6-7 serving(s)
Number Of Ingredients 6
Steps:
- Masa harina is a fine corn flour you can find in large grocery or specialty stores.
- You also will need a large pot of boiling water for blanching the husks and a setup for steaming the tamales, such as a bamboo steamer and wok.
- Shuck the corn carefully so as to preserve the husks. To do this, cut off the stem end of the ear close to the base. Carefully peel off the husks from the bottom of the ear, keeping them intact. Trim off any dried or discolored areas from the top of each husk. Blanch the corn ears in boiling water for 5 minutes. Remove and drain well. Blanch the husks in same water for 3 minutes. Remove and drain well. Discard the water. Remove kernels from the corn cobs. Discard cobs.
- To make the masa filling, beat the lard in a large bowl until light and fluffy, the same way you would cream shortening when making a cake. This may take as long as 3 minutes. Use an electric mixer on medium speed. Begin adding the masa, about 1/2 cup at a time while beating constantly. Scrape down the sides of the bowl often. If the mixture becomes too stiff, beat in some of the warmed chicken broth, a little at a time. Beat in the salt. The masa is ready when it is very delicate and light and has the consistency of buttercream frosting. Any leftover masa can be frozen.
- To assemble:
- Place a large, blanched husk on work surface, vertically, with the pointed end of the husk facing away from you. Spread the center of the husk with a generous 1 tbs of masa mixture. Add about 2 tsp of blanched corn and about 2 tsp cooked chicken on top of the masa. If you run out of large husks, lay 2 smaller husks side-by-side. Adjust the amount of filling according to the size of the husk. Fold the tamales like this:.
- First, fold the long sides of the husk inward over the filling. If these edges are curling, make sure they are flat when folding. Then, fold the top of the husk over the filling. Finally, fold up the bottom edge of the husk to make a square-ish packet, about 1 3/4 to 2 inches square. If the tamale is difficult to fold, trim off the thick, stem end of the husk. Some cooks tie the tamale closed with long, thin strips of husk or cotton kitchen twine.
- Lay each completed tamale, face up, carefully into the steamer. You can use a two-level steamer with no problem. Steam over vigorously boiling water for about 1 hour, adding additional water to the steamer as needed. Remove from steamer to a serving plate. Cool briefly.
- To eat, unfold the tamale, top with your favorite salsa or condiment, scoop out the filling and enjoy. Red and green salsa for serving, along with guacamole and sour cream are good choices. A good accompanying dish is Mexican red rice. Just search "mexican red rice" on Recipezaar. Discard the corn husk.
Nutrition Facts : Calories 626.4, Fat 44.8, SaturatedFat 16.5, Cholesterol 67, Sodium 360.3, Carbohydrate 41.3, Fiber 1.2, Sugar 1.6, Protein 16.3
FRESH CORN AND RED PEPPER TAMALES
Provided by Food Network
Yield 8 tamales
Number Of Ingredients 9
Steps:
- Remove the husks from the corn, saving the large inner ones and discarding the very outer and the small inside husks (you'll need 3 husks for each tamale). In a large bowl, cover the husks with enough hot water to cover and leave to soak.
- With a sharp knife over a large mixing bowl, remove the corn kernels from the cobs saving all the juices. You should have about 1 1/2 cups of corn. Add the red pepper, sour cream, milk, cornmeal, baking powder, salt and cayenne pepper to the bowl and stir to mix.
- Drain the husks thoroughly in a colander and pat dry with paper towels. Place approximately 1/4 cup of the filling onto 1 husk and spread it slightly lengthwise. Bring the top and bottom ends to the center, overlapping slightly. Wrap another husk around it lengthwise, forming a cylindrical shape. Use one more husk to seal and secure the shape by wrapping the opposite way. Using butchers twine, tie securely crosswise and make a knot.
- Place the tamales in a steamer over simmering water and steam for 1 hour. Remove with a slotted spatula. Cut the strings and remove. Cool slightly, then serve with a dollop of sour cream and a drift of paprika.
GREEN CORN TAMALES
I have been making Green Corn Tamales for years. They are different than regular tamales and are time comsuming but well worth it. It really helps to have another person to help with the wrapping. My DH usually helps, he is good at husking the corn and clean up. I usually make when corn is in season & cheap. My family loves them. The original recipe comes from a restaurant and I made some changes.This makes 12 to 16 good sized tamales.
Provided by Barb G.
Categories Grains
Time 1h50m
Yield 12-16 Tamales
Number Of Ingredients 10
Steps:
- Cut both ends of the corn, remove husks and save for wraping,(Put husk in water), cut corn kernels off the cob, use a spoon and scrap corn cobs.
- Place corn kernels in food processor, grind, Add cornmeal and grind together, set aside.
- Beat shortening and butter with electric mixer until creamy, add sugar, half and half and salt; ADD corn mixture and mix well.
- FOR each TAMALE, overlap two or more corn husk and spread some of the corn mixture onto the husk.
- Place one cheese strip and chile strips(I used about 1/2 of a whole chile in each tamale without seeds, seeds makes then HOTER your choice).
- Top with MORE corn mixture; Bring edges of husk over OR add another husk on top, to cover filling complety, Bring bottom of husk over tamale.
- Wrap in foil,lay tamale on foil, bring one side over, bring up the bottom, then bring other side over leaving top open.
- Place tamales upright in a steamer or large kettle with steamer basket in bottom.
- Steam for 45 to 50 minutes, enjoy.
Nutrition Facts : Calories 637, Fat 31.1, SaturatedFat 14.3, Cholesterol 53.9, Sodium 388.4, Carbohydrate 82.7, Fiber 7.9, Sugar 26.4, Protein 18.2
More about "fresh corn tamales food"
UCHEPOS (FRESH CORN TAMALES) RECIPE - FOOD & WINE
From foodandwine.com
- 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.
HOW TO MAKE FRESH CORN TAMALES | DEVOUR | COOKING …
From cookingchanneltv.com
Estimated Reading Time 5 mins
HOMEMADE FRESH MASA - FOOD & WINE
From foodandwine.com
TAMALE - WIKIPEDIA
From en.wikipedia.org
WHERE TO FIND TASTY TAMALES IN PORTLAND AND BEYOND
From pdx.eater.com
RICK BAYLESSFRESH CORN TAMALES - RICK BAYLESS
From rickbayless.com
FRESH CORN TAMALES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TAMALES IN COSTA RICA - A CHRISTMAS TRADITION
From ticotimes.net
FRESH CORN TAMALES | WILLIAMS SONOMA
GUAM KITCHEN: CHAMORRO RED, WHITE TAMALES HEAT UP ISLAND CUISINE!
From guam.stripes.com
RICK BAYLESSSWEET CORN TAMALES - RICK BAYLESS
From rickbayless.com
MEXICAN TRADITION: MAKING HOMEMADE CHRISTMAS TAMALES WITH LOVE
From kpbs.org
TAMALES - LA CAMPANA FOODS INC.
From lacampanafoods.com
FRESH CORN TAMALES RECIPE BY WHATS.COOKING | IFOOD.TV
From ifood.tv
FRESH CORN TAMALE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CAN I USE FRESH CORN HUSKS TO MAKE TAMALES? : MEXICANFOOD
From reddit.com
24 WAYS TO MAKE TAMALES - FOOD.COM
From food.com
WHAT ARE TAMALES? - THE SPRUCE EATS
From thespruceeats.com
KOKI CORN (AFRICAN FRESH CORN TAMALES) - IMMACULATE BITES
From africanbites.com
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