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
Making the green corn tamales
Cheesy Green Chili Corn Tamale Recipe • UPDATED Scalloped Potatoes Recipe
Quick and easy masa from Visio
8 to 10 Anaheim, roasted chilies, diced
2 cups of Mexican ricotta
One cup of sour cream
2/ 15 cans of cream corn
2/ 15 cans of whole corn
 everything together with Maza add to corn tamale task
Make sure you soak your corn husk in hot water
Wrap in small pieces of wax paper, or deli paper out of a box
Corn, Cheese and Chile Verde Tamales - Easy!
Cook Smart, Not Hard - 30 second video of easy to make meals and drinks. Try them while at home, in the RV or camping. Straight forward steps with few ingredients.
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
Tamales with cheese and peppers | Tamales de rajas con queso | Mexican Food | Villa Cocina
#tamales #mexicanfood #villacocina
Tamales are among the most popular authentic dishes in Mexican Cuisine. They are delicious and represent years of tradition and culture. There are numerous ways to fill them but tamales with cheese and peppers/ de queso con rajas is a classic. Learn to make them and experience the joys of Mexican flavors.
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Tamales de queso con rajas recipe/ cheese & peppers
Prep
2 1/2 lbs poblano peppers, charred, peeled & sliced
10 ea serrano peppers (optional), quartered lengthwise
2 -2 1/2 lbs Oaxaca cheese, grated :
33-34 ea corn husks for the tamales :
12 ea additional corn husk to cover the tamales
For the Dough
10 cups corn masa harina
*** Maseca instant corn masa:
*** King Arthur instant corn masa:
1 1/2 tsp baking powder :
1 TBSP kosher salt or to taste :
2 1/3 cups avocado or corn oil :
7 cups chicken broth, low sodium :
Toppings
Sour cream, cheese and avocado salsa
For the avocado salsa
Full Tutorial:
1/2 lb tomatillos
2 serrano
1/8 white onion, large
1 small garlic, clove + 1 regular size
1/4 bunch cilantro, fresh
1 avocado, large (about 9 oz)
Salt to taste
1/2 cup of water + enough water to cover & cook ingredients for salsa
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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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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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