Sweet Corn Tamales
Ingredients
Sweet Corn Tamales
- 15 corn husks
- 3 ¾ cup of sweet corn, cut from the cob or frozen if not in season
- ½ cup of sugar
- ¼ cup of flour
- 4 teaspoons of corn meal
- ¾ cup butter
- 1 tsp baking powder
- 10 strips of cheddar cheese
- 10 small strips of freshly cooked, skinned and seeded Anaheim chilies (canned will work too-Ortega)
Chicken Tamale
- 1 whole, cage-free, all natural chicken, cut into pieces (keep bones on for flavor)
- 1 small onion, chopped into large pieces
- ½ head of fresh, minced garlic
- 1 tablespoon salt
- 15 Corn Husks
- 25 ounce Massa (Virgin)
- 1 tablespoon chili paste
- ½ teaspoon baking powder
- 1 ¼ teaspoon salt
- ¼ cup canola oil
- 1 cup water
Beef Tamales
- 2 pounds all- natural chuck tender
- 1 small onion
- ½ head of garlic
- 1 tablespoon salt
- Salsa to taste
Instructions
Sweet Corn Tamales
- In a large container, place the corn husks deep in hot water and cover for a couple hours until they are soft and pliable. Tip* you may need to weigh them down with an inverted plate and a heavy can to keep them submerged.
- In a food processor, grind the corn and then add the sugar, flour, corn meal, butter and baking powder. Grind together very well making a Massa.
- Drain water from husks. One at a time, flatten out the husks with the narrow end towards you and place 3 oz of Massa spread in the middle of the husk.
- Add the strip of cheese and small strip of chili in the middle of the Massa.
- Take the left side of the husk and fold it directly over the right side. Fold the narrow bottom end of the husk onto the folded tamale. ** For parties and presentation you can tie with strip of corn husk when serving dry tamales.
- As you are making the tamales, stand them up on their rolled ends in a prepared steamer basket. Steam over boiling water for approximately 30-40 minutes, until Massa is firm and holds its shape. *Tip: Cover the tamales in the steamer with a layer of the left-over corn husks. You can also fill empty spaces with gently wadded aluminum foil to prevent them from falling over.
- Serve dry with Tapatio and Mexican crema. For a Crema Recipe click here.
Chicken Tamale
- Immerse chicken in big pot of water. Add onions, garlic and salt. Cover and set to medium heat.
- Boil together for 35-40 minutes or until chicken is fully cooked.
- Once chicken is fully cooked, remove from water, cool to touch and debone.
- Shred the chicken, place in large mixing bowl.
- Pour flavoring salsa over chicken and mix with hands.
- In a large container, place the corn husks deep in hot water and cover for a couple hours until they are soft and pliable. Tip: you may need to weigh them down with an inverted plate and a heavy can to keep them submerged.
- In an electric mixer add Massa to the bowl. At medium-low speed add the following ingredients one at a time: chili paste, baking powder, salt, oil and water. Mix everything until it gets soft and heavy.
- Drain water from husks. One at a time, flatten out the husks with the narrow end towards you and place 2.5oz (a little more than 1/4 cup) of Massa on the middle of the corn husk, leaving a little more room at the bottom of the husk. Add 1.5oz of chicken filling in the middle of the Massa.
- Take the left side of the husk and fold it directly over the right side. Fold the narrow bottom end of the husk onto the folded tamale. ** For parties and presentation you can tie with strip of corn husk when serving dry tamales.
- As you are making the tamales, stand them up on their rolled ends in a prepared steamer basket. Steam over boiling water for approximately 30-40 minutes until Massa is firm and holds its shape. Tip: Cover the tamales in the steamer with a layer of the left over corn husks. You can also fill empty spaces with gently wadded aluminum foil to prevent them from falling over.
- In Casa Vega we serve them “oven-style”: gently remove the tamale from the husk and plate. Cover with homemade enchilada sauce, sprinkle with cheddar and jack cheese and cook in hot oven for 2-3 min until cheese is melted.
- At home we serve them dry: Let everyone unroll their own tamale and serve with Tapatio and Mexican Crema. For a Crema Recipe click here.
Beef Tamales
- Immerse beef in large pot of water. Add onions, garlic and salt and bring to a boil. As soon as water boils, reduce heat to a simmer and cover the pot. Allow to simmer for several hours. The meat should be medium rare when it’s ready and shreds easily.
- When beef is done, remove from pot and allow to cool slightly and shred.
- Place shredded beef in large mixing bowl. Pour in flavoring salsa and mix with hands.
- In a large container, place the corn husks deep in hot water and cover for a couple hours until they are soft and pliable. Tip: you may need to weigh them down with an inverted plate and a heavy can to keep them submerged.
- In an electric mixer add Massa to the bowl. At medium-low speed add the following ingredients one at a time: chili paste, baking powder, salt, oil and water. Mix everything until it gets soft and heavy.
- Drain water from husks. One at a time, flatten out the husks with the narrow end towards you and place 2.5oz (a little more than 1/4 cup) of Massa on the middle of the corn husk, leaving a little more room at the bottom of the husk. Add 1.5oz of beef filling in the middle of the Massa.
- Take the left side of the husk and fold it directly over the right side. Fold the narrow bottom end of the husk onto the folded tamale. ** For parties and presentation you can tie with strip of corn husk when serving dry tamales.
- As you are making the tamales, stand them up on their rolled ends in a prepared steamer basket. Steam over boiling water for approximately 30-40 minutes until Massa is firm and holds its shape. Tip: Cover the tamales in the steamer with a layer of the left over corn husks. You can also fill empty spaces with gently wadded aluminum foil to prevent them from falling over.
- In Casa Vega we serve them “oven-style”: gently remove the tamale from the husk and plate. Cover with homemade enchilada sauce, sprinkle with cheddar and jack cheese and cook in hot oven for 2-3 min until cheese is melted.
- At home we serve them dry: Let everyone unroll their own tamale and serve with Tapatio and Mexican Crema. For a Crema Recipe click here.
