Fresh Corn Tamales Recipe
Ingredients
| 6 ears fresh corn on the cob with husks | ||
| Masa harina | 3 Cup (16 tbs) | |
| 1 cup lard or shortening | ||
| Sugar | 2 Tablespoon | |
| Baking powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Shredded monterey jack cheese | 2 Cup (16 tbs) | |
| 1 4-ounce can green chili peppers, rinsed, seeded, and chopped | ||
Directions
Cut husks from corn.
Wash husks; soak in warm water for 30 minutes.
Drain.
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.
Wash husks; soak in warm water for 30 minutes.
Drain.
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.
Chef
