How To make Green Corn Tamales
12 Ears of fresh white or
Yellow corn 1 lb Monterrey Jack cheese,
Grated 1 lb Pure lard
1/2 lb Butter
1/2 c (scant) sugar
1/4 c Light cream, or more
2 Green chiles, parched and
Peeled 1 lb Cheddar or Longhorn cheese
Salt 1. Chop stalk end of each ear of corn flush with the base of the ear.
Shuck, being careful to keep corn husks intact for later use. Wash husks, and drain. 2. Cut corn off cobs. Grind corn with the Jack cheese in a meat
grinder, blender or food processor. 3. Cream lard and butter to a smooth and fluffy consistency with an
electric mixer at medium speed. Add the ground corn and cheese mixture, sugar, cream and salt to taste. Continue to mix with the electric mixer until mixture looks like whipped cream. Add more cream if mixture is dry. 4. Cut the roasted green chiles into long strips. Spread about 2
tablespoons of the corn mixture on each corn husk. Spread mixture out into a rectangle and allow at least 2 inches of husk to extend below the corn mixture and a few inches of margin on both sides of the husk. Place about 2 strips of green chile down the center of the corn mixture, then sprinkle with a few pinches of the grated Cheddar cheese. 5. Hold the two sides of the tamale together to make the corn mixture
fold up around the filling. Then tuck one edge of the husk over the top of the tamale and roll, tying the ends with strips of corn husks. If preferred, the bottom end of the husk can be folded up before rolling. If you plan to freeze the tamales, freeze them at this point. 6. Place the tamales upright on a rack in a pressure cooker or large
steaming kettle. Before the rack is completely filled with tamales, pour 1 to 2 cups water into the bottom of the pan, about 1/2 inch deep. 7. Steam at 15 lbs pressure for 25 minutes, or in a conventional
steamer for 45 minutes. Serve warm with Green Chile Sauce, plain, or with beef, pork or chicken added. These may be kept in the refrigerator for 3 to 4 days. Makes 24 tamales. Freezing Hint: Package tamales in plastic bags, 12 per package or other suitable quantity. If packaging large quantities, keep track of the contents on a card. Maximum Recommended Freezer Storage: 1 year From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking Echo, 1/93
How To make Green Corn Tamales's Videos
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Green Corn Tamales
T, HB, Kelli, and I went to South Phoenix to buy corn to make green corn tamales. We bought 100+ pounds of corn. We made 16 dozen. Deb made 10 dozen. Mom made 38 dozen. We bought way too much. They are good! We made them with Hatch Valley green chile.
Sweet Corn Tamales - Tamalitos
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Rick Bayless Tamales: Green Chile Chicken Tamales
As you might predict, the very best tamales are made from fresh-ground corn masa and fresh-rendered pork lard. But if one or both of those ingredients isn’t available to you, don’t fret: you can make delicious tamales with alternatives. And you should. Because the iconic aroma of steaming tamales is something everyone should experience, triggering, as it does, a Pavlovian-like watering of the mouth, a response that doesn’t stop until a finished tamal is pulled from the steamy steamer and devoured.
The first part of this video is all about the equipment and basic ingredients you'll need to get started. Looking to get straight to the cooking? That starts about 8:45
RECIPE ????
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???? Other Tamales We Love ????
Fresh Corn Tamales:
Red Chile Pork Tamales:
Sweet Guava-Cream Cheese Tamales:
Yucatecan Pudding Tamales with Achiote and Chicken:
Sweet Corn Tamales #shorts #shorts30
Full video recipe #shortsvideo
MY FAVORITE GREEN CORN TAMALES RECIPE
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the easiest and most delicious green corn tamales let me tell you these tamales are perfect for Thanksgiving ! Using a stand mixer makes this recipe so much easy! ???? when we make tamales my dad is the one that mixes the mása because it requires a lot of work! At least 30 minutes to make sure the masa is nicely mixed! Regardless if you mix by hand of mixer the masa HAS to float, that’s how your masa talks to you and let’s you know that the consistency is perfect!! Don’t skip it yessss you can make your tamales with out your masa floating but you will need a sip of soda after each bite, yesss coke and tamales are the best combination but you still want to be able to enjoy the tamal ????
Like every recipe and every household, there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Tip: make sure your masa floats, that’s how you know you have the best masa for tamales ????????
Another tip: try to build a pyramid with the tamales rather than standing them up i learned when you do the the filling goes down making the top of the tamal skinny with no masa or filling
Ingredients: 35 tamales
Masa:
6 cups Instant corn masa for tamales
6 cups chicken broth
1 1/2 cup lard
5 tsp baking powder
2 tsp salt
Green corn filling:
Queso Oaxaca I used 36 oz
18-20 Anaheim peppers
4 cups sweet corn
1 white onion sliced
4 minced garlic cloves
2 tsp salt
1 tsp garlic salt
1 tsp black pepper
1 tsp onion powder
Salsa verde:
12 tomatillos
3 roasted Anaheim peppers
8-10 red or green Chile arbol
2 garlic cloves
Little piece of onion
Handful of cilantro
Salt
1 serving of love ????
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