Sweet Corn Tamales

Corn_Tamale

 

Sweet Corn Tamales

Servings 10

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.

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