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
How To Make My Great Grandma’s Awesome Hatch Green and Chile Cheese Tamales From Start To Finish.
Green Chile Tamale Ingredients:
3 lbs masa for tortillas
3/4 tablespoon of Salt in the masa
lb manteca Lard
1 cup chicken broth
4 tbsp Hatch Chile powder
3 heads of roasted garlic
20 to 25 Roasted Hatch Green Chilies
Fud Oaxaca Cheese 2 1/2 - 32oz
2 cooking hours on medium flame
Hojas - 2 1lb bags
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Making the green corn tamales
Corn Tamales - Rick Bayless - Great Chefs
James Beard Award winning chef Rick Bayless shares his recipe for fresh corn tamales from his acclaimed Chicago restaurant, Frontera Grill.
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Green Chili Cheese Tamales. LIVE
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Tamales Shopping List:
Masa for tamales:
1lb Lard
1 tsp Baking soda
1 tbsp Baking powder
1-1/2 tbsp Salt
3 cans cream corn
2 cans corn kernels
4 cups roasted green Anaheim chilies (or from a can)
2lbs block of Monterrey Jack or mozzarella cheese Makes 3 doz.
Sweet corn tamales
Christy Vega Fowler of Casa Vega Restaurant shares her family's recipe for making easy and delicious sweet corn tamales. For the complete recipe, visit:
Chef Christy Vega Fowler
Casa Vega Restaurant, San Fernando Valley