Green Corn Tamales is one of our favorite dishes. We all enjoy a good tamale in my family. This is our go to dish at Mexican restaurants and if they cannot make a good tamale we never go to that restaurant again.
In Arizona we had a local festival where representatives from a lot of countries of the world put up booths in a downtown park to showcase their cuisine. The goal was to make available low priced food in small quantities allowing people to taste food from as many cuisines as possible. As soon as we finished our volunteer shift at the Indian booth we would made our way to the tamale stall. The family making the tamales specially made vegetarian tamales using only vegetarian ingredients. After the tamales we headed to other booths.
Corn is in season right now. Tamale is supposed to be made with a starchy corn and not the sweet variety found in the US. But since we do not have any other option I use the sweet corn and we all love that too.
You will need
3 ears of corn with husk
1 cup corn Masa (this is coarse corn flour specially made for tamales and tortilla)
1/2 medium onion
2 cloves garlic
1 jalapeno
1 tsp. baking powder
salt to taste
Pull the husk off the corn in multiple layers to keep it from tearing.
Save the husks wrapped in wet paper towel until needed. Using a sharp knife cut out the corn kernels and discard the center.
Chop the onion, mince the jalapeno and garlic. Run the corn kernels through the food processor until you have a coarse mixture.
Add masa, onion, jalapeno, garlic and baking powder and salt to taste. Combine to form a thick batter. Soak the saved corn husks in water so they are pliable.
Spread the husks flat on a work surface and fill with a small handful of the corn batter. If the husk is not broad enough use two or three husks side by side overlapping a little.
Fold the sides and the top. Ensure you leave a opening on one side. Repeat the process to prepare all the tamales. Steam for 1 hour and 15 minutes in a steamer. Check to see if done. If not give it another 15 minutes.
Serve hot with verde sauce.
Enjoy!
You will need
3 ears of corn with husk
1 cup corn Masa (this is coarse corn flour specially made for tamales and tortilla)
1/2 medium onion
2 cloves garlic
1 jalapeno
1 tsp. baking powder
salt to taste
Pull the husk off the corn in multiple layers to keep it from tearing.
Save the husks wrapped in wet paper towel until needed. Using a sharp knife cut out the corn kernels and discard the center.
Chop the onion, mince the jalapeno and garlic. Run the corn kernels through the food processor until you have a coarse mixture.
Add masa, onion, jalapeno, garlic and baking powder and salt to taste. Combine to form a thick batter. Soak the saved corn husks in water so they are pliable.
Spread the husks flat on a work surface and fill with a small handful of the corn batter. If the husk is not broad enough use two or three husks side by side overlapping a little.
Fold the sides and the top. Ensure you leave a opening on one side. Repeat the process to prepare all the tamales. Steam for 1 hour and 15 minutes in a steamer. Check to see if done. If not give it another 15 minutes.
Serve hot with verde sauce.
Enjoy!
Bookmarked. Will soon try out this version.
ReplyDeleteWow, you made tamales. These always intimidate me and I was under the impression that they are really very difficult to make. Also using the fresh corn husk is such a great tip. I'm definitely trying this dish some time soon.
ReplyDeleteWhat a wonderful dish!..will have to bookmark this!
ReplyDeleteI considered tamales and then changed my mind. Bookmarked the recipe. I like corn and anything made with corn.
ReplyDeletemade these tamales for one of the mega BMs ..and we loved them, but to tell you the truth I like this version much better it has flavors which are my kinds...bookmarking.}
ReplyDeleteI love tamales although I usually have the meat versions yours looks so good
ReplyDelete