Goat Cheese Tamales

tamarinda's Note:

This recipe was found at FabulousFoods.com where it was credited to Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest. Serve with Mole Sauce and Salsa Fresca.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 2 cups masa harina
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 2 2⁄3; tablespoons butter , room temperature
• 5 tablespoons vegetable shortening
• ¼ cup goat cheese
• 1 cup warm water
• 1 ¼ cups roasted corn

Directions:

1. Combine masa, baking powder, and salt in mixing bowl.
2. Using the paddle attachment of an electric mixer, add butter, cheese, and shortening.
3. Mix at high speed for 3 minutes-- add water and beat at low speed for 2 minutes.
4. Scrape bowl and add corn -- beat for 1 minute more.
5. Wrap dough and allow to rest for 30 minutes.
6. On an open dried corn husk, spread 4oz. masa in a large circle in the middle of husk.
7. Roll from the sides.
8. Using strips of re-hydrated husk, tie off both ends tightly.
9. Steam for 30 minutes.
10. Serve and top with ancho mole sauce and a side of salsa fresca.

Reviews

[Aunt Cookie]

This was my first experience making tamales, and there's no going back now. :) I broiled the corn for a few minutes to give it a roasted flavor, but I think these would be good even with merely thawed corn. Also, I softened the husks with warm water before rolling the tamales, and I shaped the tamale dough into short cylinders rather than a large circle. I liked this recipe so much, I used it as a base for an improvised sweet tamale recipe. Thank you so much for posting this!