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.
NEW CORN-STUFFED TAMALES (TAMALE DE ELOTE) -- MAYAN
A great Mayan food my friend whos half Mayan and spanish she made this for me at my house on the Rez our whole family went nuts for this and we wanted more lol:)
Provided by Chef Otaktay
Categories Native American
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Masa harina: This is cornmeal that has been prepared with lime or wood-ash lye water. It's different from ordinary cornmeal, cooks up softer, absorbs lots of fat during its cooking, holds together better in tortillas, etc. It's available from Mexican food stores.
- To roast the fresh corn: just put them (in their husks) in a 400 degree oven for 5 minutes. Husks and silk will peel off easily. Then scrape off kernels, standing cob in a big frypan to catch them. Depending on the ears, it will take 2-4 ears to make 1 1/2 cups of kernels.
- Cornhusk tamale wrappers: The ones you just prepared are probably dried out and frizzeled. If you've saved and dried husks, steep them in boiling water to cover (poured over them, not cooked) while roasting and scraping the corn. Otherwise, you'll have to use foil wrappers.
- Simmer milk and corn for about 10 minutes. Strain the corn, reserve the milk, and puree 1/2 cup of the kernels with this milk, reserving the rest for putting in the tamale dough. Add the puree to the masa, mix vigorously with spoon and whisk. In a separate large bowl, whip the soft butter, baking powder, and salt together until very fluffy. Start adding the masa mixture about 1/4 cup (guesstimated) at a time whisking and beating vigorously after each dough addition. Spend 15 minuts at least beating the masa mix into the butter. Fold in the green chile, the remaining cup of corn kernels, and grated cheese.
- Divide the dough into 8 equal pieces, about 4 Tbsp each. Pat each piece into a rectangle on a trimmed cornhusk to form a square or rectangle, leaving a husk border at the edges of the tamale at least 1 inch. Now fold up the rectangle along the length of the cornhusks and pinch it into a roll, loosely. Roll the husk up completely around the dough roll. Tie the ends with strips of cornhusk (traditional), or string (easier). The wrapping shouldn't be totally tight, so steam can get inches Place the wrapped tamales seam-side down on the rack of any kind of steamer (wok with a rack and tight cover will do, I use big enameled cast-iron frypan with tight lid). Tamales shouldn't touch the boiling water. Steam for 30 minutes. Let cool slightly and serve (diners unwrap their own) with any kind of hot tomato or other type of sauce. Those celebrating New Corn eat it without sauce, but fat or butter is sometimes available.
Nutrition Facts : Calories 428.2, Fat 35.5, SaturatedFat 21.9, Cholesterol 92.6, Sodium 540.4, Carbohydrate 24.4, Fiber 1.3, Sugar 2.1, Protein 6.6
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 IN THE MAYAN STYLE
In Mexico, the Maya were known to prepare their tamales with fresh corn and wrap them in fresh corn husks. I thought the technique sounded interesting and decided to try it. The results were excellent! This recipe owes a lot to two wonderful Mexican cookbooks that I refer to often: "Mesa Mexicana" by Mary Sue Milliken and Susan Feniger and "Food From My Heart" by Zarela Martinez.
Provided by Jainagirl
Categories Mexican
Time 3h
Yield 30-35 tamales, 6-7 serving(s)
Number Of Ingredients 6
Steps:
- Masa harina is a fine corn flour you can find in large grocery or specialty stores.
- You also will need a large pot of boiling water for blanching the husks and a setup for steaming the tamales, such as a bamboo steamer and wok.
- Shuck the corn carefully so as to preserve the husks. To do this, cut off the stem end of the ear close to the base. Carefully peel off the husks from the bottom of the ear, keeping them intact. Trim off any dried or discolored areas from the top of each husk. Blanch the corn ears in boiling water for 5 minutes. Remove and drain well. Blanch the husks in same water for 3 minutes. Remove and drain well. Discard the water. Remove kernels from the corn cobs. Discard cobs.
- To make the masa filling, beat the lard in a large bowl until light and fluffy, the same way you would cream shortening when making a cake. This may take as long as 3 minutes. Use an electric mixer on medium speed. Begin adding the masa, about 1/2 cup at a time while beating constantly. Scrape down the sides of the bowl often. If the mixture becomes too stiff, beat in some of the warmed chicken broth, a little at a time. Beat in the salt. The masa is ready when it is very delicate and light and has the consistency of buttercream frosting. Any leftover masa can be frozen.
- To assemble:
- Place a large, blanched husk on work surface, vertically, with the pointed end of the husk facing away from you. Spread the center of the husk with a generous 1 tbs of masa mixture. Add about 2 tsp of blanched corn and about 2 tsp cooked chicken on top of the masa. If you run out of large husks, lay 2 smaller husks side-by-side. Adjust the amount of filling according to the size of the husk. Fold the tamales like this:.
- First, fold the long sides of the husk inward over the filling. If these edges are curling, make sure they are flat when folding. Then, fold the top of the husk over the filling. Finally, fold up the bottom edge of the husk to make a square-ish packet, about 1 3/4 to 2 inches square. If the tamale is difficult to fold, trim off the thick, stem end of the husk. Some cooks tie the tamale closed with long, thin strips of husk or cotton kitchen twine.
- Lay each completed tamale, face up, carefully into the steamer. You can use a two-level steamer with no problem. Steam over vigorously boiling water for about 1 hour, adding additional water to the steamer as needed. Remove from steamer to a serving plate. Cool briefly.
- To eat, unfold the tamale, top with your favorite salsa or condiment, scoop out the filling and enjoy. Red and green salsa for serving, along with guacamole and sour cream are good choices. A good accompanying dish is Mexican red rice. Just search "mexican red rice" on Recipezaar. Discard the corn husk.
Nutrition Facts : Calories 626.4, Fat 44.8, SaturatedFat 16.5, Cholesterol 67, Sodium 360.3, Carbohydrate 41.3, Fiber 1.2, Sugar 1.6, Protein 16.3
More about "new corn stuffed tamales tamale de elote mayan recipes"
EASY SWEET CORN TAMALES RECIPE | TAMALES DE ELOTE
From mexicoinmykitchen.com
4.8/5 (58)Total Time 1 hr 20 minsCategory DessertsCalories 239 per serving
SWEET CORN TAMALE - MENU - MESO MAYA COMIDA Y COPAS - DALLAS
From fr.yelp.ca
CORN TAMALES -TAMALE DE ELOTE - YOUTUBE
From youtube.com
CORN, GREEN CHILE, AND CHEESE TAMALES RECIPE - THE SPRUCE EATS
From thespruceeats.com
TAMALES DE ELOTE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
TAMALES : ARTICLE - GOURMETSLEUTH
From gourmetsleuth.com
RECIPES > CHEESE > HOW TO MAKE TAMALE DE ELOTE
From mobirecipe.com
SWEET CORN TAMALES - MISSION CHOCOLATE RECIPES
From missionchocolaterecipes.com
TAMALE - WIKIPEDIA
From en.wikipedia.org
ICONIC CUISINE: TAMALES OF THE MAYA - HISTORICALMX
From historicalmx.org
MAYA FOOD TAMALES RECIPES
From recipesforweb.com
AMAZONAS - TAMAL DE ELOTE, HUMITAS . CORN TAMALES
From myfitnesspal.com
NEW CORN-STUFFED TAMALES (TAMALE DE ELOTE) -- MAYAN RECIPE
From pinterest.co.uk
10 TAMALES DE ELOTE IDEAS | MEXICAN FOOD RECIPES, CORN TAMALES, …
From pinterest.ca
MAKING AUTHENTIC MEXICAN TAMALES - THE WORLD'S KITCHENS
From theworldskitchens.com
TAMALES DE ELOTE UCHEPOS~SWEET AND SAVORY FRESH CORN TAMALES
From pinaenlacocina.com
TAMALES DE ELOTE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
EASY SWEET CORN TAMALES RECIPE | TAMALES DE ELOTE | MEXICAN …
From pinterest.com.au
EASY SWEET CORN TAMALES RECIPE | TAMALES DE ELOTE
From allthingsmexican.com
TAMALES DE ELOTE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
CORN TAMALES - REALRECIPESUS.FUN
From realrecipesus.fun
CORN TAMALES - GETRECIPESUS.FUN
From getrecipesus.fun
NEW CORN-STUFFED TAMALES (TAMALE DE ELOTE) -- MAYAN …
From pinterest.com
TAMALES DE ELOTE - MEXICAN RECIPES BY
From muydelish.com
ELOTE TAMALES RECIPE – DEALERI SUZU LAMPUNG
From dealerisuzulampung.com
RECIPE FOR SWEET TAMALES DE ELOTE | DEPORECIPE.CO
From deporecipe.co
NEW CORN-STUFFED TAMALES (TAMALE DE ELOTE) -- MAYAN
From plain.recipes
TAMALE DE ELOTE - FIND INFO AND LINKS ON TAMALE DE ELOTE HERE!
From wowsear.ch
TAMALES DE ELOTE : SWEET CORN TAMALES | THEOTTERCHEF
From theotterchef.com
MAYAN TAMALE RECIPE - THERESCIPES.INFO
From therecipes.info
WINNING CORN TAMALES RECIPE | CHEF RAYMOND NICASIO
From mauimagazine.net
TAMALES DE ELOTE - THE FOOD PLATFORM
From thefoodplatform.co.uk
NEW CORN-STUFFED TAMALES (TAMALE DE ELOTE) -- MAYAN RECIPE
From pinterest.co.uk
VEGAN GREEN CORN TAMALES (TAMALES DE ELOTE) - CREATE MINDFULLY
From createmindfully.com
VEGAN CORN TAMALES/TAMALES DE ELOTE/HUMITAS - YOUTUBE
From youtube.com
EASY SWEET CORN TAMALES RECIPE | TAMALES DE ELOTE, TAMALES, DE …
From pinterest.ca
You'll also love