Fresh Corn Tamal with Cheese, Green Chile and Jalapeño
Take advantage of the fresh corn during the warmer months and prepare this recipe fro tamales!
Servings 8 Servings
Equipment
- 12 quart Steamer Pot
Ingredients
- Masa for the Tamales:
- 2 1/2 cups fresh corn right off the cob
- 3½ cups masa harina
- 1½ teaspoons salt
- 2 teaspoons baking powder
- 3 cups chicken broth at room temperature
- 1 cup pork lard, vegetable shortening or avocado oil
- For Filling:
- 6 roasted green chiles(Anaheim or Hatch and 6 large pickled jalapeño
- 8 ounces Oaxaca or Pepper Jack Cheese
- 8 ounces Queso Panela or Fresco
- You Will Also Need:
- 40 to 45 corn husk for tamales better to have too many than not enough
- Foil paper or deli paper sheets, optional
Instructions
- Directions: Preparing the Masa, Filling and Husk
- Using a sharp knife, remove the kernels from ear of corn. Process until coarsely chopped or pulse in the blender jar. If you like it a little smoother, you can process a little longer, set aside.
- In a large glass bowl, or the bowl of a stand mixer whip the lard for 3-4 minutes. Gradually mix in the dry ingredients. Gradually mix in the room temperature broth. Mix on med/low speed for 8-10 minutes or until the masa looks light and fluffy. Fold in the fresh corn, Taste the masa for salt. Cover with plastic wrap and refrigerate until you are ready to use.
- While the masa chills, add the corn husk to a large pot or storage container. Cover completely with really hot water. Use a heavy bowl to weigh down the husk to make sure they stay immersed in the water. Let them soak for a good hour, rotating them halfway through soaking time.
- Slice the cheese (both kindinto 2 inch x 1/4 inch strips, set aside. Remove the stems and seeds from the green chiles and jalapeños and slice peppers into equal size strips, set aside.
- Assembling and Cooking Tamales
- 1. When ready, take a few of the husks at a time, shake off excess water, if they are more than 4 inches wide, just tear off the side a little.
- Place the corn husk, smooth side up, in the palm of your hand with the wide side closest to you. With a spoon, spread about 3 to 4 tablespoons of masa all over the bottom half of husk.
- Add a strip of each kind of cheese and 1-2 strips of green chile and jalapeño lengthwise down the center of the tamale. On occasion, I will add 1 tablespoon of tomatillo salsa down the center. Fold one side in first, then the other side (it should overlap a little on the first fold). Fold down the top down and lay tamale seam side down until ready to cook. Wrap each tamal in deli paper. Repeat until all done.
- Prepare regular large pot to steam tamales, take a metal steamer that expands out, place it in pot. Fill bottom of pot with about 6 cups of water. If using a large steamer pot with an insert, it takes about 12 cups of water to fill.
- Fill bottom of a 12-quart steamer pot with water. Add steamer insert. Lay down a few extra corn husks on top of steamer insert. Arrange all of your tamales open side up in a steamer pot. Cover tamales with extra corn husks. Cover with lid.
- Turn heat to high to get a quick boil going. When ready, reduce heat and steam tamales for 1hour. Carefully pull out one tamal. Let it sit for 5 minutes before unwrapping. If the husk comes away easily, the tamales are done. If it doesn't, continue steaming for another 30 minutes. Remove from heat and let them sit, covered, until ready to serve. As they cool, they will become firmer. Serve with your favorite salsas and toppings for garnish.
Notes
Tips~I have used both white and yellow corn to prepare these tamales. I do prefer the yellow corn. It tends to be a little sweeter. I use deli paper sheets or foil paper to wrap my cheese filled tamales over the corn husk. Helps keep there shape and keeps cheese from leaking out.
Cooking Time: When cooking cheese filled tamales, don't steam for much more than one hour. Otherwise there's a chance the cheese will turn dark and become rubbery.