Green Chile/Corn Tamales
These freeze well.
Can also be made with vegetable stock for a meat-free variety.
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- 5 c
- instant dry corn masa mix
- 4 tsp
- 4 Tbsp
- vegetable shortening
- 3 to 4 c
- chicken broth, low-fat
- 6 to 8
- ears fresh corn on the cob with shucks
- medium onion, chopped
- 1 Tbsp
- mrs. dash seasoning (or your choice of seasoned pepper
- 1 1/2 tsp
- ground comino
- 1 tsp
- dried oregano (or more to your taste)
- 2 Tbsp
- dried green chile powder (dry molido)
- 4 Tbsp
- olive oil
- 1/4 c
- chopped cilantro leaves (or 2 teasp dried powder)
- 1 1/2 Tbsp
- minced garlic
- 16 oz
- chopped green chile pepper (new mexico hatch variety is best)
- 12 to 16 oz
- shredded monterrey jack cheese
A COVERED STEAMER OR STEW POT WITH A STEAMER RACK IS NEEDED.
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.)