BUTTERY FRESH CORN TAMALES
Fresh corn kernels add texture and color to this classic recipe.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 14
Number Of Ingredients 9
Steps:
- Reconstitute the corn husks.
- Place 2 cups corn kernels in the bowl of a food processor, and pulse into a medium- coarse puree. Add the butter, and pulse 5 or 6 times. Add the masa, sugar, salt, and baking powder; pulse until thoroughly combined. Process until the mixture is light, fluffy, and homogenous, about 1 minute, stopping to scrape down the sides of the bowl once or twice.
- Transfer mixture to a medium bowl, and stir in remaining 3/4 cup corn kernels until combined. Chill corn filling until ready to use.
- Assemble 14 tamales with the corn filling, using the large husks for wrappers and ties, and reserving the smaller ones to line the steamer basket and to cover the assembled tamales.
- Prepare the steamer, and steam the tamales. Let stand until the batter has firmed. Serve tamales with sour cream and Chopped Tomato and Serrano Salsa.
EASY CORN TAMALES
Provided by Marcela Valladolid
Time 1h50m
Yield 20 tamales
Number Of Ingredients 8
Steps:
- Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
- In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
- Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.
- Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.
FRESH CORN TAMALES WITH CHANTERELLES
Provided by Florence Fabricant
Categories dinner, appetizer, main course
Time 1h30m
Yield 16 tamales
Number Of Ingredients 10
Steps:
- Place dried corn husks in warm water to cover for 30 minutes. Meanwhile, heat stock with 6 tablespoons oil to a simmer in a saucepan. Slowly pour in cornmeal, stirring constantly. Add 1 teaspoon salt, or to taste. Cook, stirring, about 30 minutes, until mixture is thick. Fold in fresh corn kernels, cook a few minutes, remove from heat and cover.
- Heat remaining oil in a skillet. Add chanterelles and sauté over medium heat until tender, about 10 minutes. Stir in chipotles. Season to taste with salt. Set aside.
- Drain soaked husks and pat dry on paper towels. Tear 16 long, narrow strips from fresh husks.
- Place a couple tablespoons of cornmeal mixture in center of a soaked husk. Place a scant tablespoon of chanterelle mixture in center of cornmeal. Fold husk up and over filling to make a neat package; tie with a strip of fresh husk. Repeat to make 16 tamales.
- Shortly before serving, line a steamer with fresh husks. Place tamales on husks and steam 20 minutes. To serve, snip ties and open husks. If desired, pass mayonnaise alongside.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 11 grams, Carbohydrate 113 grams, Fat 14 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 565 milligrams, Sugar 3 grams
CREAMED CORN TAMALES
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield about 20 tamales
Number Of Ingredients 5
Steps:
- Soak the corn husks in a bowl of hot water until pliable, about 15 minutes.
- Meanwhile, make the dough: Combine the masa harina and sugar in a large bowl. Stir in the corn and 1/2 cup hot water until combined. Add the butter and mix with your hands until evenly distributed.
- Remove the corn husks from the water and shake dry. Unfold the husks on a clean surface (discard any small husks or husks with holes). Put about 1/4 cup dough down the center of a husk; fold in the long sides to enclose the filling, then fold in the top and bottom to make a packet. Secure with kitchen twine. Repeat with the remaining dough and husks.
- Set up a steamer basket in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer and bring the water to a boil over high heat. Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour. Remove from the steamer and let rest 10 minutes before unwrapping.
HALIBUT AND SWEET CORN TAMALES
These wonderful and simple oven 'tamales' go very well with another recipe I am posting for Mango, Jicama, and Corn Salad. In my opinion, you can't go wrong with halibut or Southwestern cooking!
Provided by ChipotleChick
Categories Halibut
Time 35m
Yield 2 tamales, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Lightly grease a baking sheet.
- Carefully remove husks from corn, reserving the 4 largest ones.
- Cut the corn kernels off of their ears.
- Blend lightly in a food processor or blender until just coarsely chopped, be sure not to puree!
- Add cilantro, cornmeal, sugar, and salt, then pule once or twice just to mix.
- Season with fresh ground black pepper.
- Stir in fintely chopped red bell pepper.
- Arrange 2 corn husks on a square of foil large enough to hold a tamale.
- Spread 1/4 of corn mixture (approx the same size as the halibut fillets you are using) over both husks on foil.
- Season halibut on both sides with salt and pepper.
- Place halibuts on top of corn mixtures on tamales.
- Top halibuts with another 1/4 of the corn mixture.
- Pull ends of bottom husks over halibuts and top with remaining husks.
- Tuck ends of top husks under bottom husks.
- Fold around tamales into small packets.
- Bake until halibuts are just cooked through, about 20 minutes.
Nutrition Facts : Calories 392.7, Fat 6.7, SaturatedFat 1, Cholesterol 70.3, Sodium 432.4, Carbohydrate 35.4, Fiber 3.9, Sugar 6.3, Protein 50.2
SWEET FRESH CORN TAMALES RECIPE BY TASTY
Here's what you need: Whole ears of corn, sweetened condensed milk, cane sugar, ground cinnamon, kosher salt, masa
Provided by Codii Lopez
Categories Desserts
Time 15m
Yield 12 Tamales
Number Of Ingredients 6
Steps:
- Remove the husks and silk from the corn, reserving the tender green leaves for wrapping.
- Using a large, sharp knife, remove the kernels from the cob and place into a high powered blender. Blend the kernels until smooth and then pass the corn puree through a fine-mesh strainer set over a bowl to let the excess liquid drain.
- Place the strained corn puree in a clean bowl and stir together with the sweetened condensed milk, cane sugar and cinnamon. Slowly drizzle in the masa until a thick batter forms.
- Place a bamboo steamer over a pot of boiling water.
- Place a corn husk on a flat surface with the pointed end away from you. Spoon about ½ cup of the corn puree into the middle. Snugly fold over the two long flaps like a business letter, then fold over a few inches of the pointed end of the husk, creating a little bit of tension so that the tamales don't flatten while steaming. Repeat with the remaining filling and husks.
- Carefully lay the tamales in the steamer in a single layer, working in batches if necessary. Cover the steamer basket and cook the tamales until they are slightly firm, about 15 minutes.
- Enjoy!
Nutrition Facts : Calories 352 calories, Carbohydrate 59 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, Sugar 30 grams
GREEN CORN TAMALES
I have been making Green Corn Tamales for years. They are different than regular tamales and are time comsuming but well worth it. It really helps to have another person to help with the wrapping. My DH usually helps, he is good at husking the corn and clean up. I usually make when corn is in season & cheap. My family loves them. The original recipe comes from a restaurant and I made some changes.This makes 12 to 16 good sized tamales.
Provided by Barb G.
Categories Grains
Time 1h50m
Yield 12-16 Tamales
Number Of Ingredients 10
Steps:
- Cut both ends of the corn, remove husks and save for wraping,(Put husk in water), cut corn kernels off the cob, use a spoon and scrap corn cobs.
- Place corn kernels in food processor, grind, Add cornmeal and grind together, set aside.
- Beat shortening and butter with electric mixer until creamy, add sugar, half and half and salt; ADD corn mixture and mix well.
- FOR each TAMALE, overlap two or more corn husk and spread some of the corn mixture onto the husk.
- Place one cheese strip and chile strips(I used about 1/2 of a whole chile in each tamale without seeds, seeds makes then HOTER your choice).
- Top with MORE corn mixture; Bring edges of husk over OR add another husk on top, to cover filling complety, Bring bottom of husk over tamale.
- Wrap in foil,lay tamale on foil, bring one side over, bring up the bottom, then bring other side over leaving top open.
- Place tamales upright in a steamer or large kettle with steamer basket in bottom.
- Steam for 45 to 50 minutes, enjoy.
Nutrition Facts : Calories 637, Fat 31.1, SaturatedFat 14.3, Cholesterol 53.9, Sodium 388.4, Carbohydrate 82.7, Fiber 7.9, Sugar 26.4, Protein 18.2
TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)
I long for tamales de elote. But our Mexican corn cannot be swapped with US sweet corn, so this tamale recipe uses regular masa with sweet corn added.
Provided by Zarela Martinez
Categories Hominy/Cornmeal/Masa Mexico Corn Chile Pepper Poblano Wheat/Gluten-Free Soy Free Tree Nut Free Dinner Christmas
Number Of Ingredients 9
Steps:
- Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
- Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
- Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
- Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.
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- Purée 1/2 cup corn kernels in a food processor or a powerful blender, adding 1 tsp. water if needed to make a smooth purée. Add half of remaining corn and whirl to purée smoothly, drizzling in up to 1 tbsp. water if needed (try to use as little as possible). Repeat with remaining corn.
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