Melanie's Rich and Creamy Green Chili and Corn Tamales

Submitted by Melanie B.

"I actually just finished making this dish for my Next Food Network Star audition video. I think Karma was on my side today because it came out better than ANY batch of tamales I ever made."

 

• Ready In: 4hrs
• Ingredients: 16
• Serves: 12

ingredients

• Masa

• 473.18 ml instant masa harina flour, Maseca
• 473.18 ml corn, fresh roasted and cut off the ear
• 4.92 ml baking powder
• 4.92 ml salt
• 78.78 ml lard
• 78.78 ml butter, softened
• 236.59 ml cream
• 177.44 ml chicken stock

• Filling

• 473.18 ml green chilies, fresh roasted, peeled and seeded
• 473.18 ml corn, fresh roasted and cut of the ears
• 59.14 ml butter, melted
• 118.29 ml cheddar cheese, shredded
• 4.92 ml salt
• 4.92 ml cumin
• 4.92 ml black pepper
• 2 dozen corn husks

directions

1. Do all prep work with the corn and green chilis.
2. Clean and rinse the corn husks. Place in a large bowl and soak in hot water for about 30 minutes.
3. Make the masa by mixing together all of the masa ingredients with a mixer. The consistency should end up similar to a chocolate chip cookie dough, slightly wetter.
4. Make the filling by stirring together all of the filling ingredients in a large bowl.
5. Spread masa in center of each corn husks. Sometimes you may need to use two corn husks to make it wide enough. I like my tamales to be very thick and large, so you want to spread it into a rectangular shape approximately 6 inches by 3-4 inches, depending on the shape of your corn husks.
6. Place a spoonful of the filling in the center of the masa in each corn husk.
7. Roll like a burrito, ensuring the filling is sealed on all sides with masa.
8. Place in a steamer and cook the batch together for approximately 45-60 minutes. You want the masa to be cooked but not overcooked. It will still appear a bit wet when tested, but not stick to the corn husk.
9. Serve with a bit of shredded cheese, fresh scallions, and cilantro -- and sour cream if you desire!
10. Enjoy!

Reviews

[jabs850]

These are well worth the time to make. Excellent! I also made a creamy green chile sauce to go over them and they were delicious.

 

[Gen Moore]

These are SO yummy! I only substituted shortening for lard. I've never made tamales before, so your notes and easy directions were very helpful. Thanks!