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
The best green corn tamales ever
This is a simple recipe for fresh corn tamales, with green chiles, and cheese. this process is probably an ancient one from several thousand years ago, when the corn was ground on a stone of some sort. My process is a very simple one, and could be enhanced by many different ingredients, like garlic, onions, even meats like shrimp, beef, or pork. you can really taste the fresh corn in his.
A 100-Year-Old Tamale Recipe From The Oldest Mexican Restaurant In L.A. • Tasty
El Cholo shows us how they make their 100-year-old tamales! For more of El Cholo's history check them out on Instagram @elcholo1923 or their website
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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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Other tamales recipes
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Must try this Thanksgiving
Pumpkin churro cheesecake ????????
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Mashed potatoes ????????
Best Turkey????????
Chorizo stuffing ????????
Creamy Mac n cheese ????????
Rajas Mac n cheese ????????
Dinner Rolls????????
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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How to make Green Corn Tamales
Thanks for watching!
THE BEST AUTHENTIC TAMALES DE ELOTE CON CHILE VERDE Y QUESO | FRESH CORN TAMALES
TAMALES DE ELOTES
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????I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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#Viewsrecipe #Tamales #viewsontheroad
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Cooking time:30-45 Minutes or until your tamales have formed
Corn Tamales Ingredients
1 Dozen Fresh Corn
1 Cup Melted Shortening
1 Tbs Salt + 1/2 Teaspoon
Queso Fresco, Medium Cheddar, Or long Horn Cheese (Desired Amount)
Roasted Anaheim Chile (Desired Amount)
Save Fresh Corn Husk to wrap tamales
I hope you all enjoyed this recipe as much as I did LOL
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If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
Viewsontheroad2 en Español ????????
Las Doñas
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Corn Tamales with Cheese & Salsa Mexicana
Mazola knows that delicious meals start with the heart! That is why I’ve partnered with Mazola Corn Oil to share some of my favorite recipes that are not just delicious but also made with better for you ingredients!
Corn oil is a cholesterol-free food that contains 14g of fat per serving. See nutrition information on the product label or at Mazola.com for fat and saturated fat content. @mazolabrand
Salsa Ingredients
6 Jalapeños
3 Roma Tomatoes
1/4 Onion
3 Garlic Cloves
1 Tsp Salt
Tamale Ingredients
20 Corn Husks
8-10 Ears of Corn or 6-8 Cans of Corn
2 Cups Corn Flour
1 Tbsp Baking Powder
1 Tsp Baking Soda
1 Tbsp Salt
3/4 Cup Mazola Corn Oil
1 Lb Of Your Favorite Melting Cheese (Pepper Jack, Monterey Jack, Mozzarella, Chihuahua Cheese etc.)
You also need a large tamale steamer.
tamale steamer and outdoor burner from @gasoneusa
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