Green Chile Corn Tamal
Savory green chile and cheese made with fresh corn tamal!
Servings 12 tamales
Equipment
- 1- 12 Quart Steamer Pot
Ingredients
- 5 large ears of corn about 4 full cups
- 1 1/2 teaspoons baking powder
- 8 tablespoons unsalted butter or natural rendered pork manteca(lard)
- Salt to taste
- 1 cup masa harina
- 4-5 large roasted green chiles anaheim, new mexico or poblanos, diced
- 5 ounces chihuahua
- 5 ounces Jack or pepper jack
- 5 ounces sharp yellow cheddar
- 24 Corn husk for tamales, plus extra for steaming softened in hot water
- Deli paper or foil paper optional (for wrapping tamales)
Instructions
- At least an hour ahead, soak the corn husk in boiling water. Fill the bottom of the steamer pot 3/4 of the way up to the indicated line. Drop in two pennies. Add the steamer insert. Take a few of the softened husks that are too small or irregular and tear them into strips. Place them on top of the steamer insert. Set it aside. Mix the cheese in a bowl. Cover and set it aside.
- To the stand mixer bowl, add the coarse blended corn, baking powder, lard or butter, green chile, masa harina and salt, to taste. Using the paddle attachment, mix for 5-6 minutes. Taste for salt. It will look coarse, not smooth.
- Pick out 12 softened corn husks that are equal in size, about 5 inches wide. Shake off excess water. Divide the masa evenly in 12 of the hojas, spreading a rectangular shape in the middle of the corn husk. Leave a border at the bottom and sides. Fill the centers with shredded cheese. Bring the two sides together, then fold down the flap.
- If using the deli sheets, overwrap each tamal like a burrito. Place the wrapped tamales in prepared steamer pot. Use the extra corn husks to wedge on the inside edge of the pot. This will keep the tamales from falling down during the steaming process.
- Cover with the lid and heat on high. Once it begins to steam rapidly, turn the heat down to medium. Set your timer for 1 hour. After 1 hour, remove one tamal onto a plate and let it cool for a few minutes. When ready, peel the husk away slowly. If it comes away easily, they are ready. As they cool, they will firm up more and become easier to peel the husk away. These tamales are not smooth looking like the traditional tamal because the masa is mostly corn.
Notes
Be careful not to cook the cheese tamales for more than 1 hour, 5 minutes because the cheese can turn brown and rubbery. You can make 8-10 larger tamales for a special dinner tamal!