Corn, Cheese and Chile Verde Tamales - Pati Jinich

Name: Corn, Cheese and Chile Verde Tamales - Pati Jinich
Ingredients: 4 cups white corn kernels (fresh or thawed frozen); 1/2 cup evaporated milk; 1/2 cup unsalted butter (at room temperature); 1 tablespoon sugar; 1 cup corn flour for tamales (or masa harina); 1 teaspoon baking soda; 1/2 teaspoon kosher or sea salt; 1 teaspoon vegetable oil; 1 tablespoon vegetable oil; 1 cup slivered white onion; 1 pound fresh Anaheim chiles (roasted, sweated, peeled, stemmed, seeded and cleaned, sliced into thin strips); 1/2 teaspoon kosher or sea salt; 30 dried corn husks (plus more for lining the steamer); 1 1/2 cups grated melting cheese (such as asadero, quesadilla, Oaxaca, Monterey Jack, or mozzarella)

"Corn, Cheese and Chile Verde Tamales recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños"..."

INGREDIENTS

•

4 cups white corn kernels (fresh or thawed frozen)

•

1/2 cup evaporated milk

•

1/2 cup unsalted butter (at room temperature)

•

1 tablespoon sugar

•

1 cup corn flour for tamales (or masa harina)

•

1 teaspoon baking soda

•

1/2 teaspoon kosher or sea salt

•

1 teaspoon vegetable oil

•

1 tablespoon vegetable oil

•

1 cup slivered white onion

•

1 pound fresh Anaheim chiles (roasted, sweated, peeled, stemmed, seeded and cleaned, sliced into thin strips)

•

1/2 teaspoon kosher or sea salt

•

30 dried corn husks (plus more for lining the steamer)

•

1 1/2 cups grated melting cheese (such as asadero, quesadilla, Oaxaca, Monterey Jack, or mozzarella)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes