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
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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!!!!!! ????
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Other tamales recipes
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????????green chicken
????????rajas
????????birria
????????green pork
????????dulce de leche
????????tamales de elote
????????tamal casserole
Must try this Thanksgiving
Pumpkin churro cheesecake ????????
Pumpkin flan cake ????????
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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Green Corn Tamales
T, HB, Kelli, and I went to South Phoenix to buy corn to make green corn tamales. We bought 100+ pounds of corn. We made 16 dozen. Deb made 10 dozen. Mom made 38 dozen. We bought way too much. They are good! We made them with Hatch Valley green chile.
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.
???? Special thanks to my husband Nelson(Cameraman) for always giving his 100% and enjoying what he does.
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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
???? Explore more DELICIOUS recipes
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❃ Red pork pozole:
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❃ Roasted chicken:
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❃ Caldo de pollo:
❃ Red chilaquiles:
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THE BEST MEXICAN CORN TAMALES | TAMALES DE ELOTE CON CHILE Y QUESO
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 best tamales de elote with chile con queso! Corn season is here and what better way than to enjoy them in a tamal!!! Hope you give it a try and enjoy it as much as we do!!! ????
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family 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!!!!!! ????
-I’m using the vitamix a3500
-pots and pans are from all clad copper core
-small imusa steamer pot from Walmart
-rack to roast my tomatoes and chiles you can find with any cookie sheet
-Bundt mold used to help with corn process
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
???? If you want to make sweet corn tamales, you going to add 1/2-3/4 cup of sugar, 1 tbsp cinnamon, 1 tbsp vanilla and just add a 1/4 tsp salt ???????? enjoy with a glass of milk!
Ingredients:
10 whole corn
1 1/2 cup Maseca for tamal
1 cup queso corona
8 tbsp butter at room temperature
1 tbsp baking powder
Salt
???? 4 roma tomatoes
6 Chile Serrano
1/2 white onion sliced
2 garlic cloves
Queso Oaxaca or Monterey Jack
1 serving of love ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
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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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#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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