Green Corn Tamales

The filling for these traditional tamales is easy to prepare--then just roll them up in softened corn husks and steam until cooked through.

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Ingredients:

• Masa:
• 5 lbs prepared masa
• 1 1/2 cups sugar
• 1 can yellow cream corn
• 1 can drained whole kernel sweet white corn
• Tamale filling:
• Salt and pepper to taste
• 1 can drained whole kernel yellow corn
• 1 can drained whole kernel white corn
• 1 can yellow cream corn
• 1 lb chopped roasted green chilies (if you want some heat add a few jalapenos)
• 2 lbs shredded Monterey and Cheddar cheese, mixed
• Supplies:
• Corn husk (cleaned and soaked in hot water to soften)
• Tamale papers

Method

Prepare masa: Place masa in a large mixing bowl. Add cream corn and whole corn then slowly add sugar to taste and mix thoroughly. Masa should be light and fluffy in consistency, not watery or stiff and dry. It should be very easy to spread. Prepare chiles: Roast green chiles in oven or on a hot cast iron pan. Once charred on all sides, put chiles in a plastic zip top bag for about 10 minutes. This will make them easier to peel. Dice chiles. Prepare mixture: In a large bowl, combine green chiles, yellow, white and cream corn and cheese. Mixture should blend well. Assemble tamales: Take soft corn husk in palm of hand (ribbed side facing down) and wider end toward fingers and add about 1/2-3/4 cup masa mixture. Spread mixture centered in corn husk about 1/4 inch in thickness. Try and keep at least 2 inches free of masa at top so masa doesn't come out and leave about 1-2 inches on sides and bottom of husk. Add about 2-3 tablespoons of filling in middle of masa. Then take ends of husk and put them together. It takes practice. Not all have to be exact or perfect. As long as you try and keep masa and mixture in husk. Wrap excess husk over from top and bottom. You should end up with a rectangle shape about 2-3 inches wide by 4-5 inches long. Some husks are bigger than others so sizes may vary. Then wrap in the tamale paper. I usually take one end of papers and dip them in water. This helps seal paper like envelope. You can wrap the tamale like a burrito or place it diagonal, whichever is easiest. When I have a dozen done I put them in a gallon size zip top bag to store in freezer.

Notes: Cooking tamales: Steam 1 dozen fresh for about 45 min- 1hr or frozen for about 1 hr-1 1/2 hrs. Masa will expand so a trick is to bring water to boil and then down to simmer. I usually check on them every 30 min. You don't want them to get too hot too fast. Some may expand and the filling or masa may come out of the wrapping. When they are done cooking let them stand for about 10 min. The filling is very cheesy and may need to set. To test open 1 up and if the masa mixture does not stick to the husk they are done.

Number of servings: 4-5 dozen

Submitted By: amsala2
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