Southwest Summer Vegetable Tamales Recipe
Ingredients
| Corn | 2 Cup (16 tbs), frozen (Filling) | |
| Zucchini | 1 Large, diced (Filling) | |
| Onion | 1 Small, diced (Filling) | |
| 1/4 cup chopped New Mexican green or poblano chile, roasted, seeded and peeled | ||
| Marjoram | 1 Teaspoon, dried (Filling) | |
| 1 cup Green Tomatillo Sauce | ||
| Ground black pepper | 1 To taste (Filling) | |
| 1 cup grated asadero or Monterey jack cheese | ||
| Tamales | ||
| Corn husks | 24 , dried (Filling) | |
| Masa | 4 Cup (16 tbs), dried (Filling) | |
| Baking powder | 1/2 Teaspoon (Filling) | |
| Salt | 1 Teaspoon (Filling) | |
| 2 1/2 cups vegetable broth or water | ||
| Shortening | 2/3 Cup (16 tbs) (Filling) | |
| Salt | To Taste | |
Directions
For the filling, combine the corn, zucchini, onion, chile and marjoram in a large bowl.
Add the tomatillo sauce and lightly mix the ingredients.
Season with salt and pepper and set the mixture aside.
Place the corn husks in a shallow pan, cover them with water, and soak them for 15 to 20 minutes to soften.
In another bowl, mix together the masa, baking powder and salt.
Slowly add the broth until the mixture holds together.
Whip or beat the shortening until it's fluffy.
Add the masa to the shortening and continue to beat the mixture until it's fluffy.
Drop a teaspoonful of the dough into a glass of cold water: if it floats, it is ready.
If it sinks, continue to beat it.
Test until it floats.
To assemble, place a couple of tablespoons of the masa in the center of a large husk, or 2 smaller husks that overlap, and spread thinly.
Place a couple of tablespoons of the filling down the center of the masa and sprinkle on a little of the cheese.
Fold the husks over and tie.
Place a rack in the bottom of a steamer or large pot and add water to cover the bottom.
Arrange the tamales either standing up or in layers, but do not pack them tightly, because they expand as they cook.
Cover the tamales with a towel or additional corn husks.
Steam them until the masa has cooked, 30 to 40 minutes.
To test for doneness, open the end of one tamale—if the masa pulls away from the wrapper, the tamales are done.
Allow them to cool slightly and serve with additional tomatillo sauce.
Makes 24 tamales.
Add the tomatillo sauce and lightly mix the ingredients.
Season with salt and pepper and set the mixture aside.
Place the corn husks in a shallow pan, cover them with water, and soak them for 15 to 20 minutes to soften.
In another bowl, mix together the masa, baking powder and salt.
Slowly add the broth until the mixture holds together.
Whip or beat the shortening until it's fluffy.
Add the masa to the shortening and continue to beat the mixture until it's fluffy.
Drop a teaspoonful of the dough into a glass of cold water: if it floats, it is ready.
If it sinks, continue to beat it.
Test until it floats.
To assemble, place a couple of tablespoons of the masa in the center of a large husk, or 2 smaller husks that overlap, and spread thinly.
Place a couple of tablespoons of the filling down the center of the masa and sprinkle on a little of the cheese.
Fold the husks over and tie.
Place a rack in the bottom of a steamer or large pot and add water to cover the bottom.
Arrange the tamales either standing up or in layers, but do not pack them tightly, because they expand as they cook.
Cover the tamales with a towel or additional corn husks.
Steam them until the masa has cooked, 30 to 40 minutes.
To test for doneness, open the end of one tamale—if the masa pulls away from the wrapper, the tamales are done.
Allow them to cool slightly and serve with additional tomatillo sauce.
Makes 24 tamales.
Chef
