Green Chile/Corn Tamales
By Mary Smith eatenlots
This summer treat can only be made when fresh corn is available, but it's well worth the wait. Subtle flavors of corn, green chile peppers and seasonings are rolled in a masa harina dough...just like your traditional Holiday tamales!
These freeze well.
Can also be made with vegetable stock for a meat-free variety.
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
In a large pan mix 4 cups corn kernals, onion, and all the dry seasoning ingredients. Mix in oil and sautee the mixture over medium heat until corn is tender (not mushy).
To the sauteed corn mixture, add chopped chile peppers, garlic and cilantro. Simmer slowly for another 10 minutes. If necessary let excess liquid evaporate, then cover and cool the mixture.
When mixture is cool, add shredded cheese. Mix well.
Leave one end open and fold the other end over to close it. (Some folks tie strings on tamales to keep wrappers closed, but I find this unnecessary when using green corn shucks.)
Make sure your steamer rack keeps food at least 1 inch above boiling water. Put 2 layers of tamales on the rack, cover, and steam over a medium boil for 25 to 30 minutes.
To test doneness, remove one from the steamer and look in the open end. Gently open a space between the dough and the shuck. Dough will be firm and will show the striations from the shuck imprinted on it.
Repeat steaming in layers until all are cooked.
I pack them into freezer bags.
Thawing in the microwave oven is not recommended.)