By Barb Gertz on June 20, 2005
Photo by Barb Gertz
Photo by Barb Gertz
"I have been making Green Corn Tamales for years. They are different than regular tamales and are time comsuming but well worth it. It really helps to have another person to help with the wrapping. My DH usually helps, he is good at husking the corn and clean up. I usually make when corn is in season & cheap. My family loves them. The original recipe comes from a restaurant and I made some changes.This makes 12 to 16 good sized tamales."
Serving Size: 1 (4574 g)
Servings Per Recipe: 1
"This recipe is wonderful. It's better than the corn tamale that I paid $12 for as an appetizer here in LA. I made a batch, and served them with a little side of mole sauce. Delicious, Barb! Thank you for sharing!"
"Wow Barb, this was great. I used to have relatives in Tucson that owned a Mexican restaurant and the green corn tamales were to die for. I am so happy that I found your recipe, my grown kids will be thrilled when I make these for them."
"I made these a few months ago and they were fantastic. They were every bit as good, if not better than the ones I buy from a Mexican Restaurant for $3.00 each. My family was impressed. Muchas gracias!"
"This is green corn tamales at it's best! And doesn't cost me an arm and a leg! I was going to order them from a place in Tucson, AZ. forget it!!! My sister wanted me to mail her some but this is the best I can do. The only thing I would change in the recipe would be 1/2 cup sugar and 1&1/2 cup of cornmeal Thank you so much for sharing your recipe. I"ll use it often. Rose"
"I love green corn tamales, but making the tamales takes so much time, particularly if you are working on your own. So, I adapted this recipe as a 'casserole'. I make everything as described, but I chop the chilies into bits and grate the cheese. Then, I line a dish with the corn shucks, pour the corn and chile and cheese mixture over it and layer with more corn shucks. Then, I put aluminum foil over the top. Cook at 350 degrees Fahrenheit for 30m min. I remove the foil for 5 more minutes. Folks seem to like it."
"these tamales are fantastic, an so easy. i always thought el coyote in l.a. served the best green corn tamales, but now I do! i have made these 5 times. they are the bomb!"