Cornhusk Wrapped Chiles Stuffed With Fresh Corn (Chiltamales)
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Yields:
-
8 Chiltamales
ingredients
- 4 cups corn kernels, cut fresh from the cob
- 1⁄4 cup milk
- 2 tablespoons cornstarch
- 1⁄2 cup unsalted butter, melted
- 1⁄4 cup sugar
- 1 teaspoon salt
- 8 poblano chiles, roasted, seeded, peeled and slit up one side
- 16 fresh corn husks
directions
- Liquefy the corn with the milk in a blender or food processor until a fine puree is obtained. Scrape the puree into a mixing bowl and add the cornstarch, butter, sugar and salt, beating well after each addition.
- Divide the mixture evenly among the chiles, filling them loosely to allow for expansion as the batter steams.
- Wrap each chile in 2 cornhusks, and then in aluminum foil. Place them on a rack in a stockpot or steamer with water in the bottom. Cover and steam for 1 hour.
- Remove the foil and husks and serve the chiltamales hot, with a dusting of crumbled hard cheese if desired, and salsa and Mexican crema on the side.
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RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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