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Fresh Corn Tamales Recipe
|Fresh corn on the cob||6 (With Husks)|
|Masa harina||3 Cup (48 tbs)|
|Lard/Shortening||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Shredded monterey jack cheese||8 Ounce (2 Cups)|
|Canned green chili peppers||4 Ounce, rinsed, seeded and chopped (1 Can)|
Serving size: Complete recipe
Calories 4557 Calories from Fat 2559
% Daily Value*
Total Fat 287 g442.1%
Saturated Fat 121.5 g607.4%
Trans Fat 0 g
Cholesterol 394.7 mg
Sodium 4347.8 mg181.2%
Total Carbohydrates 444 g147.9%
Dietary Fiber 38.2 g152.7%
Sugars 64 g
Protein 100 g200.9%
Vitamin A 94.8% Vitamin C 172.7%
Calcium 315.1% Iron 107%
*Based on a 2000 Calorie diet
Wash husks; soak in warm water for 30 minutes.
Meanwhile, cut off corn kernels; scrape cobs.
Grind corn in food grinder or finely chop in blender.
Measure corn; add water to make 2 1/2 cups.
Combine with masa harina; mix well.
Cover and let stand 20 minutes.
In large mixer bowl cream lard, sugar, baking powder, and salt till fluffy.
Beat in corn mixture.
Measure 2 tablespoons dough onto each tamale wrapper; spread to a 5x3-inch rectangle.
Place about 1 tablespoon cheese and 1/2 teaspoon chopped chili pepper on dough; roll up.
Tie wrapper ends with cornhusk or string.
Place tamales on rack in large steamer or electric skillet.
Add water to just below rack level.
Cover; steam 35 to 40 minutes or till tamale pulls away from wrapper, adding water as needed.