Recipe by blazes
Ready, Set, Cook! Reynolds Wrap Contest Entry. These veggie tamales have a sweet fresh corn masa wrapped around a filling of savory black beans, cilantro lime crema, fresh red peppers, and Monterrey Jack cheese. They are relatively quick and easy to prepare (as tamales go), and make a great portable lunch or appetizer. Serve them with extra crema on the side.
- 3 1⁄2 cups fresh corn kernels (from 4 ears of corn)
- 2 tablespoons buttermilk
- 3⁄4 teaspoon salt
- 1⁄2 cup butter, softened
- 2 tablespoons sugar
- 1 egg
- 1 cup masa corn flour (harina de maiz)
- 1⁄2 teaspoon baking powder
- 1 cup monterey jack cheese (grated)
- 2 tablespoons olive oil
- 1 tomatoes, diced
- 3 -4 scallions, chopped
- 1 teaspoon cumin
- 1 -2 teaspoon garlic salt
- 1 (15 ounce) can black beans
- 1⁄4 cup red pepper, finely diced
- 4 tablespoons cream cheese
- 3 tablespoons ranch dressing
- 2 tablespoons lime juice
- 1 tablespoon cilantro, chopped
- Reynolds Wrap Foil (Non-Stick)
Directions See How It's Made
- Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy. Add the egg and beat until mixture is smooth.
- Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth. Add corn to the butter/egg mixture and beat until well blended.
- Stir the baking powder into the masa (harina de maiz). Add dry ingredients to the corn/butter mixture, mixing until well blended. Stir in 3/4 cups grated Monterrey Jack cheese. Set aside.
- Place olive oil in a heavy skillet. Add chopped tomato, chopped scallions, and 1 teaspoon garlic salt. Cook over medium heat, stirring, until tomatoes are softened, about 3-4 minutes.
- Add can of black beans (including liquid) to the skillet with the tomatoes. Continue to cook, stirring, until most of the liquid has evaporated. Season with more garlic salt to taste if desired. Remove beans from heat and set aside.
- In a medium bowl, whisk together the softened cream cheese with the ranch dressing, lime juice, and minced cilantro.
- Assemble Tamales: Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.
- Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil. Spread 1 tablespoon of the cream cheese mixture on top of the masa. Place 1/4 cup of the beans on top of the cream cheese. Sprinkle 1 tablespoon grated Monterrey Jack and 1 tablespoon chopped red pepper over the beans. Top with another 1/3 cup masa, and spread it to cover the bean and cheese filling.
- Fold one short end of the foil up over the filling. Fold the two long sides in over the filling. There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.
- Make 3 more tamales in the same way.
- Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water. Tamales should not touch the water. Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
- Let tamales cool for 15-20 minutes before serving. Serve with extra cream cheese mixture on the side.
- Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales, but you can use the ingredients to make 8-10 smaller tamales, if you prefer, or even 16 appetizer size tamales.