Recipe by Galley Wench
My favoite Tamales . . . and worth every minute of the time it takes to prepare! Recipes comes for September 2001 issue of Cooking Light. Prep time includes soaking time.
Top Review by adopt a greyhound
I found this on Epicurious and it is delicious. Didn't think it was hard, just a lot of steps. Turned out beautifully and very filling. Made half of the recipe and we still have leftovers. YUM.
- 12 tomatillos, husked and rinsed well
- 1 small onion, quartered
- 6 large garlic cloves, peeled
- 2 -3 serrano chilies, stemmed
- 2 ripe avocados, peeled and diced
- 1⁄2 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 (6 ounce) packagedried corn husks (20-30 husks)
- 1 lb large poblano chile
- 2 cups masa harina (corn tortilla mix)
- 6 tablespoons unsalted butter, room temperature
- 3 tablespoons sugar
- 2 teaspoons salt (adjust to taste)
- 1⁄2 cup canned low sodium chicken broth or 1⁄2 cup vegetable broth
- 5 cups baby frozen white corn, thawed (about 25 ounces)
- 3 cups packed coarsely grated sharp cheddar cheese (divided)
- 1 teaspoon baking powder
- 1⁄8 teaspoon ground black pepper
Directions See How It's Made
- Cook tomatillos, onion, garlic and chilies in heavy large skilllet over high heat until charred in spots but still firm, turning occsionally, about 5 minutes.
- Transfer to food processor or blender.
- Using on/off setting, chop coarsely.
- Add all remaining ingredients.
- Blend to course puree.
- Season with salt and pepper.
- Cover and Chill (can be made up to 24 hours ahead).
- Selecting 18-20 large clean husks, place in large bowl and fill with warm water.
- Weight husks down with saucer and soak until soft, separating occasionally, about 2 hours.
- Form 36 ties by tearing several husks into 1/2 in wide strips.
- Char chilies directly over gas flame or under broiler until blackened on all sides.
- Place in medium bowls, cover tightly with plastic.
- Let stand 10 minutes.
- Peel, seed and chop chilies, set aside.
- To make dough, blend Masa Harina, butter, sugar and 1 teaspoon salt in processor until coarse meal forms.
- Add broth and blend in (mixture will be crumbly).
- Transfer masa mixture to large bowl.
- In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper and 1 1/4 teaspoon salt until coarse puree forms.
- Stir puree into masa mixture until blended.
- Add 2 1/2 cups corn to masa mixture.
- For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk.
- Make depression in center of dough and fill with 1 tablespoon chilies and 1 tablespoon shredded cheese.
- Using moistened fingertips, press dough over filling to cover and shape into 3 inch long log placed parallel to long edge of husk.
- Fold 1 long side of husk over filling and roll up to enclose.
- Tie ends of filled husks tightly with husk strips.
- Add water to large pot containing steamer insert to reach bottom of insert.
- Layer tamales in steamer insert.
- Bring water to boil and cover pot.
- Steam until tamales are firm (about 1 hour).
- Be sure to maintain water level in pot, adding adding boiling water to pot as needed.
- Remove steamer insert when adding water to pot.
- May be made 1 day in advance, cooling slightly before refrigerating.
- Before serving resteam for approximately 45 minutes to heat thoroughly).