Green Corn Tamale Recipes

GREEN CORN TAMALE

Steps:

• Shuck corn, reserving a dozen or so large husks. Wash husks and lay flat in a dish of water to keep moist. Remove silks from corn and cut corn off cobs deeply. A corn cutter can be used, but I stand each ear upright in a large shallow bowl and cut from top to bottom with a sharp knife. The corn can be chopped in a food processor, blender, or food grinder - or with a metate, a three legged grinding stone that still is in use in the Southwest and Mexico. Grind the corn until it is doughy, though small pieces of fiber will remain. Season with salt and butter. Stir in enough corn meal to form a dough that holds its shape when pressed in the hand. If too crumbly, add more butter or a little water.
• Line a well greased 2 quart baking dish with corn husks, letting ends extend above rim. Spread a thin layer of the corn mixture over husks to anchor them. Sprinkle cheese over corn, then distribute chiles evenly in baking dish. Cover with remaining corn dough, fold husks over tamale, and press into top. Press additional husks into tamale. Preheat oven to 350 degrees and bake until firm but not dry, about 45 minutes. If top dries out before tamale is set, cover with foil. Serve hot with barbecued meat or beans.

GREEN CORN TAMALES

Steps:

• Cut both ends of the corn, remove husks and save for wraping,(Put husk in water), cut corn kernels off the cob, use a spoon and scrap corn cobs.
• Place corn kernels in food processor, grind, Add cornmeal and grind together, set aside.
• Beat shortening and butter with electric mixer until creamy, add sugar, half and half and salt; ADD corn mixture and mix well.
• FOR each TAMALE, overlap two or more corn husk and spread some of the corn mixture onto the husk.
• Place one cheese strip and chile strips(I used about 1/2 of a whole chile in each tamale without seeds, seeds makes then HOTER your choice).
• Top with MORE corn mixture; Bring edges of husk over OR add another husk on top, to cover filling complety, Bring bottom of husk over tamale.
• Wrap in foil,lay tamale on foil, bring one side over, bring up the bottom, then bring other side over leaving top open.
• Place tamales upright in a steamer or large kettle with steamer basket in bottom.
• Steam for 45 to 50 minutes, enjoy.

EL CHOLO'S GREEN CORN TAMALES

Steps:

• Cut both ends of corn, remove husks and save for wrapping. Cut corn kernels off the cob. In a food processor, grind the kernels with the cornmeal.
• Beat shortening and butter together until creamy. Add the sugar, half-and-half and salt. Add the corn mixture and mix well.
• For each tamale, overlap 2 corn husks. Spread some of the corn mixture onto the husks. Place 1 cheese strip and 1 chile strip on top of the mixture. Top with more corn masa. Bring the edges of the corn husks over the filling to cover completely. Place the husk on a piece of square parchment paper. Fold ends of corn husks, then fold sides of parchment over tamale and fold up ends. Tie string around ends to hold in place. Continue until all tamales are tied. Place on a rack and steam approximately 35 to 45 minutes.

GREEN CHILE/CORN TAMALES

Steps:

• 1. Make the masa dough: In a large mixing bowl put dry masa mix. Make a well in the masa, add salt and shortening. Add part of the broth and work it into the masa mixture with hands or pastry blender. Work in additional broth until mixture is light and fluffy. Masa is crumbly but will form a ball when lightly pressed into your hand. Cover and chill overnight.
• 2. Prepare the corn shucks: Slice off the ends of each ear with a sharp knife. Carefully peel off each shuck, leaving them whole so you can use them for wrapping the tamales. A bit of cornsilk left on is OK because it adds fresh corn flavor! (Shucks need to be checked for dirt, mold, etc. I wash mine in a sink with hot water and a few drops of dish detergent, then rinse them in hot water.)The shucks need to remain moist and pliable.
• 3. Make the Filling: Cut corn kernals from each cob (avoiding the tough inner parts of them) and set aside about 4 cups of kernals. In a large pan mix 4 cups corn kernals, onion, and all the dry seasoning ingredients. Mix in oil and sautee the mixture over medium heat until corn is tender (not mushy). To the sauteed corn mixture, add chopped chile peppers, garlic and cilantro. Simmer slowly for another 10 minutes. If necessary let excess liquid evaporate, then cover and cool the mixture. When mixture is cool, add shredded cheese. Mix well.
• 4. Filling the tamales: Holding a shuck with one hand, put a thin layer of masa dough and spread edge to edge on the shuck. Spoon some filling onto it and fold up to seal. (Since God doesn't make all shucks the same size and thickness, some roll very easily into the desired shape, but others won't. So on a few you may have to use two shucks (one around the other). These don't have to be pretty -- You don't eat the shucks!) Leave one end open and fold the other end over to close it. (Some folks tie strings on tamales to keep wrappers closed, but I find this unnecessary when using green corn shucks.)
• 5. Steaming Tamales: Make sure your steamer rack keeps food at least 1 inch above boiling water. Put 2 layers of tamales on the rack, cover, and steam over a medium boil for 25 to 30 minutes. To test doneness, remove one from the steamer and look in the open end. Gently open a space between the dough and the shuck. Dough will be firm and will show the striations from the shuck imprinted on it. Repeat steaming in layers until all are cooked. I pack them into freezer bags. Thawing in the microwave oven is not recommended.)