Herdez Roasted Corn Tamales With Chipotle Shrimp Recipes

TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)

Tamales con Elote y Chile Poblano (Tamales With Corn and Poblano Chiles) image

I long for tamales de elote. But our Mexican corn cannot be swapped with US sweet corn, so this tamale recipe uses regular masa with sweet corn added.

Provided by Zarela Martinez

Categories Hominy/Cornmeal/Masa Mexico Corn Chile Pepper Poblano Wheat/Gluten-Free Soy Free Tree Nut Free Dinner Christmas

Number Of Ingredients 9

Ingredients

35-40 dried corn husks
2 tablespoons vegetable oil
1 medium-size white onion finely chopped
2 garlic cloves minced
2 poblano chiles roasted, peeled, tops removed, seeded, and diced
2 cups fresh or drained canned corn kernels or 1 package (10 ounces) frozen
1½ tablespoons chopped fresh cilantro leaves
Salt to taste
½ recipe Basic Tamal Dough

Steps:

Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.

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