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Fresh Corn Tamales

Mexican.Chef's picture
Ingredients
  Fresh corn on the cob 6 (With Husks)
  Masa harina 3 Cup (48 tbs)
  Lard/Shortening 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Baking powder 1 Teaspoon
  Salt 1 Teaspoon
  Shredded monterey jack cheese 8 Ounce (2 Cups)
  Canned green chili peppers 4 Ounce, rinsed, seeded and chopped (1 Can)
Directions

Cut husks from corn.
Wash husks; soak in warm water for 30 minutes.
Drain.
Meanwhile, cut off corn kernels; scrape cobs.
Grind corn in food grinder or finely chop in blender.
Measure corn; add water to make 2 1/2 cups.
Combine with masa harina; mix well.
Cover and let stand 20 minutes.
In large mixer bowl cream lard, sugar, baking powder, and salt till fluffy.
Beat in corn mixture.
Measure 2 tablespoons dough onto each tamale wrapper; spread to a 5x3-inch rectangle.
Place about 1 tablespoon cheese and 1/2 teaspoon chopped chili pepper on dough; roll up.
Tie wrapper ends with cornhusk or string.
Place tamales on rack in large steamer or electric skillet.
Add water to just below rack level.
Cover; steam 35 to 40 minutes or till tamale pulls away from wrapper, adding water as needed.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Corn

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