Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Milk
1 1/3 c Roasted fresh corn kernels
1 c Masa harina
14 tb Butter; softened
1 ts Baking powder
1/2 ts Salt
1/2 c Chiles poblanos; finely
-diced
1/2 c Jack cheese
8 Dried corn husks

Soak husks in hot water until pliable. In a saut pan simmer the milk
and corn together over medium heat until the corn becomes soft (about
10 minutes. Strain the corn, reserve 1 cup, and pure the remainder
with the milk. Add the pure to the masa harina, and mix with a spoon
or whisk. In a large bowl, whip the butter, baking powder, and salt
together until light and fluffy. Incorporate the masa in 2 oz
increments, whisking until light and fluffy (about 10 to 15 minutes
total). Fold in the green chile, remaining corn and cheese.

Divide masa evenly between the corn husks, roll and tie tamales and
steam for 30 minutes. Let cool slightly and serve.

per Emily Jorge
Fidonet COOKING echo

Browse by categories