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Small Fresh Corn Tamales

Mexican.Chef's picture
  Ears of corn in husks 6 Medium
  Lard/Solid vegetable shortening 1⁄4 Cup (4 tbs), melted
  Sugar 2 Teaspoon
  Salt To Taste
  Shredded longhorn cheddar cheese 3⁄4 Cup (12 tbs)
  Canned diced green chiles 1⁄3 Cup (5.33 tbs)

With a sharp knife or cleaver, remove about 1/4 inch from ends of each ear of corn, cutting through husk, corn, and cob.
Peel off husks without tearing them; rinse if soiled.
To keep moist, put in plastic bags and seal; set aside.
Pull silk from corn and discard; rinse corn.
With a knife or corn scraper, cut kernels from cobs to make 4 cups, lightly packed.
Put corn through a food chopper fitted with a fine blade or whirl in a food processor until finely ground.
Mix with lard and sugar; season to taste with salt.
Stir in cheese and chiles.
For each tamale, select a wide, pliable husk.
Center 1 1/3 tablespoons of the corn filling near stem (firmer) end.
Fold a side of husk over to completely cover filling, then fold over other side.
Fold up flexible end to seal.
Gently stack tamales, folded ends down, on a rack in a steamer, supporting them against other tamales so ends stay shut.
Steam as directed for Basic Tamales until centers are firm to touch; unwrap to test (about 1 hour).

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