BAKED CORN STUFFED CHILES RELLENOS
I clipped this recipe from an old issue of "Quick & Light" magazine. I love chiles rellenos, but they are usually deep fried and stuffed with loads of cheese. This version is baked, stuffed with fresh grilled veggies, and just a little cheese. You can prep the corn and the peppers earlier in the day if you need to, as that part will take some time - and cooling time for the grilled veggies is not included in the prep time. I haven't tried this yet.
Provided by HeatherFeather
Categories Corn
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- ADVANCE prep of the corn and peppers:.
- Preheat grill or broiler to high heat.
- Spray corn with nonstick spray and season to taste with salt and pepper; grill corn (or broil 4" from heat), turning every 2-3 minutes, for 12 minutes or until all kernels are browned.
- Let corn cool and when cool enough to handle, cut off kernels (you will need about 1 1/2 cups).
- Roast the chiles either on the grill or in the broiler, turning every 3 minutes (12 minutes total) or until all the skin is charred.
- Immediately pop the peppers into a large, clean paper bag and roll top to seal.
- Let bag sit 15 minutes- when you open the bag, the skins should have loosened up.
- Let peppers cool down enough to handle and peel off charred skins (while wearing plastic gloves to protect your hands).
- (All of the steps up to this point can be done in advance if needed).
- Preheat oven to 400°F.
- Set aside 6 of the peppers whole, then cut up the remaining 2 peppers, seeding them and cutting them into 1/4" pieces.
- Mix the 2 chopped peppers with the roasted corn.
- Get your bowl or roasted corn kernels and chopped peppers and mix in cheese, scallions, garlic,cilantro,and currants.
- Taste the mixture and add more salt and pepper if needed-it should be highly seasoned.
- Get your reserved 6 whole roasted and skinned chilies and cut a 2" long slit lengthwise making a chilie pouch.
- Scoop out the core and seeds (try not to tear the skin of the pepper), leaving the stem intact.
- Stuff each pepper with the corn mixture.
- Set flour in a shallow bowl, egg in another, cornmeal in a third bowl.
- Dip each chilie into the flour, then the egg, then the cornmeal and set on a nonstick baking sheet (or a baking sheet lined with foil and sprayed lightly with nonstick spray).
- Spray the tops of the stuffed chilies well with nonstick spray.
- Bake for 20 minutes or until golden and the filling is hot.
- Suggested garnishes: Fresh cilantro leaves, guacamole, salsa, and sour cream if desired.
Nutrition Facts : Calories 227.6, Fat 2.3, SaturatedFat 0.4, Cholesterol 0.1, Sodium 138.6, Carbohydrate 45.1, Fiber 4, Sugar 5.8, Protein 9
CHRISTMAS TAMALES
These super-flavorful Holiday Tamales are filled with a specially seasoned, well-marinated ground beef.
Provided by Chef Pisces
Categories Meat
Time 3h20m
Yield 1 1, 30 serving(s)
Number Of Ingredients 15
Steps:
- Soak the Ancho and Guajillo chilis in water overnight or for 3 hours at least. The seeds should float to the top and are discarded. Go over Chili each pepper and clean off any dirt and remove stems and pods. Meanwhile, saute the onion in 2 tablespoons of Corn oil till translucent and soft, on a medium heat, stirring often. Turn down the heat and add all the Ancho and Guajillo peppers, and saute to bring out the flavors. Keep stirring on a medium-low heat making sure not to burn anything. After the Chili peppers are sizzling, add in the fresh cilantro and saute for 3 minutes more, then add the Ro-Tel, on a low heat, cover and simmer for 20 minutes, stirring occasionally.
- Cook the ground beef till browned and drain off the liquid. Transfer the ground beef to a mixing bowl and with a wooden spoon, mix in 2 tablespoons each of Cumin, oregano, dried onion, cayenne, and white pepper, and set aside. Back to the chili pepper mixture: Let it cool, then put it all in the Blender with 2 cups more Chicken stock and blend till it forms a smooth sauce. Combine the blended peppers with the seasoned Ground Beef & incorporate everything well. This filling mixture should sit and marinate in the refrigerator overnight, or at least 3-4 hours.
- Now do the mixing: The first step to mixing the batter is to season the Masa Mix. Open the package and in a large mixing bowl sift together the mix with 3 tablespoons each of the dried onion, cumin, cayenne, oregano, and white pepper. For the actual mixing, start by pouring 3 cups of corn oil into the seasoned Masa Mix, then take an electric mixer on a low speed and as you mix by machine in one hand, use the other hand to slowly pour in a super-small amount chicken stock. You want to keep machine-mixing till it forms a paste. If it doesn't seem to be holding together, add in more oil as you machine-mix. If it's too dry, simply add a larger amount of chicken stock. Once it forms a reasonably batter-like paste, it is ready to be assembled with the filling. Or, it can be folded up and wrapped in plastic, just like a dough, and sit in the refrigerator for up to 2 weeks, for whenever you are ready to assemble and fill the tamales.
- Soak the Corn husks in water, overnight, or until 3 hours before Tamales are ready to be assembled. The husks should be just slightly damp when ready to be assembled and filled.
- After the filling has sat, marinating in the refrigerator, it needs to be briefly heated to make sure all the flavors have incorporated. This can be done in the microwave, stirring frequently, or on the stove.
- Fill a large stock pot that has a steamer insert, with a small amount of water. The water should not touch the bottom of the insert. Set aside.
- To start assembling, take a damp corn husk and spread the batter over it. Take a large spoonful of the ground beef filling and put in the middle. Now close up the husk, just like an envelope and wrap in parchment paper, cut to size. Place the filled, parchment-papered tamale, upright, standing up, inside the steamer on top of the steamer insert. Repeat these steps until you use up all the filling and the steamer is lined with tamales standing up. You may place a second layer of filled tamales on top of the first layer, as long as they are standing up. If the stock pot is deep enough, and a large enough amount of tamales to be filled, you might end up having 3 or 4 layers going up the sides of the steamer.
- The tamales steam on low for about 3 hours. Check by simply taking one and opening up the parchment to make sure the batter is firm and done. Serve with my Homemade Salsa (see different recipe).
Nutrition Facts : Calories 488.2, Fat 36.1, SaturatedFat 5.9, Cholesterol 21.5, Sodium 72.5, Carbohydrate 33.1, Fiber 4.8, Sugar 2.8, Protein 11
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
TRADITIONAL CORN HUSK TAMALES
A very popular dish in the Mexican/Spanish Culture. Recipe from recipegoldmine. I guessed on the time here. Sorry not sure how long from start to finish. NOTE: The chiles are the dried ones that you see hanging outside doors or under ramadas in the Southwest and can be purchased at any grocery store in the Southwest or packaged in the ethnic foods section of many grocery stores elsewhere. * Masa can be purchased at any tortilla factory or grocery store in the Southwest or in the refrigerated section of the grocery store in many other areas of the country.
Provided by daisygrl64
Categories < 4 Hours
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To prepare chile paste:.
- Break caps off all red chiles and shake seeds out. Soak red chiles in hot water until soft. Blend or process chiles into a paste using a small amount of water in which they were soaked to help it move in the food processor or blender. Put paste through a sieve to remove the skins. Throw skins away. This may be made way ahead of time and refrigerated until you make the tamales.
- To prepare meat:.
- Use the cheapest roasts you can find! Try to cook the meat the day before assembling tamales, keeping it in the refrigerator until tamale-making time. Cut meat into large chunks. Cover meat with water in a very large pot. Add 6 to 12 garlic cloves and 2 or 3 tablespoons salt. Cook meat, covered, for 3 hours or until meat is tender and falling apart. Remove meat from juice and shred. SAVE THE JUICE. Mix meat sauce with the meat.
- To prepare meat sauce:.
- Melt 2/3 cup lard or Crisco and add 2/3 cup flour. Boil for 2 minutes. Pour over shredded meat and mix. Add chili paste, one cup at a time, to taste. Add 1 tablespoon of cumin. Add salt and pepper to taste.
- To mix masa:.
- Place 12 pounds masa (room temperature) in a very large pan and mix with 1 1/4 cups lard or Crisco, 2 tablespoons salt, 2 tablespoons baking powder, 1 cup chile paste and 2 cups meat broth.
- Mix with hands. Add more meat broth (about 1 cup). Add more chile paste for color if desired. Work all ingredients together with hands for about 10 minutes. The dough is ready when a small lump floats slowly to the bottom of a glass of water.
- To assemble tamales:.
- Soak corn husks in hot water until soft. Using the larger husks, place each husk waxy side up (ribbed side down). Spread masa onto each husk out to the wide edge. Place a small portion of meat in the center of masa. (You may place a stuffed green olive on the meat if you care to.) Roll husks and fold back, wide sides to center, then tapered flap up.
- Set a wire rack or vegetable steamer in the bottom of a large kettle. Put water in kettle just up to the bottom of the rack or steamer. Set tamales in kettle standing on end. Pack them in, allowing room for expansion of masa as they cook. Steam for about 20 to 40 minutes, or until masa pulls away from corn husk easily.
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