Ingredients
- unit Corn husks (hojas)
- 1/2 pound softened butter
- 2 1/2 pounds masa (prepared, or 4 cups dry masa harina plus 3+ cups water to moisten )
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ear corn, grilled or broiled until golden
- 1 cup green chiles, roasted, peeled and chopped
- 14 ounces pepper jack cheese (cut into 1/2 x 3-inch logs )
Green chile corn tamales
Jen Castle | Delicious Living- Serves: 42 people
This is a combination of two recipes from our two favorite tamale makers: Jen’s grandma and our friend Martha Clark. Best results are achieved when ingredients are combined in a stand mixer with the paddle attachment,” say Jen and Blake. Top with your favorite green or red chile sauce.
Directions
- Soak corn husks in warm water until soft, about 20 minutes; rinse thoroughly.
- Beat butter about 3 minutes, till light in color. Add wet masa, baking powder, and salt; beat 20 minutes. When it’s ready, a chunk of masa dropped in a glass of water will float. Beat in corn and chiles.
- Open each husk flat on the table with wide end toward you. Spread husk with about 2 tablespoons masa, lay cheese down the middle, fold sides in, then bring the top end toward you. A pretty touch: Tear extra corn husk into strips and tie one loosely around the tamale to hold the top flap down.
- Steam tamales by placing them standing on end, open end up, on a rack in a large steamer or pressure cooker. Steam for 45 minutes or pressure cook for 20 minutes at 15 pounds pressure. Let tamales rest 15 minutes before digging in.
PER SERVING (2): 347 cal, 13g fat (3g mono, 1g poly, 9g sat), 39mg chol, 9g protein, 43g carb, 0g fiber, 239mg sodium
