Best Corn Fungus Tamales Tamales De Huitlacoche Recipes

Huitlacoche Salsa image

Provided by Aarón Sánchez

Time 25m

Yield 2 cups

Number Of Ingredients 13

2 tablespoons olive or corn oil
1 red onion, finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 jalapeno, finely minced
2 (6-ounce) cans huitlacoche or 1/2 pound fresh huitlacoche
1 cup balsamic vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup finely chopped scallion
1/2 cup finely chopped cilantro
Serving suggestion: serve with chicken or other poultry.

Steps:

In a large saute pan, heat the olive oil. Add the onion, peppers, and jalapeno, and saute for 5 minutes.
Add the huitlacoche, deglaze with the vinegar and oil, and season with salt and pepper.
Set aside to cool for 10 minutes. When the mixture has cooled, mix in the scallions and cilantro.

Easy Corn Tamales image

Provided by Marcela Valladolid

Time 1h50m

Yield 20 tamales

Number Of Ingredients 8

7 cups fresh corn kernels, from 7 ears
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1 egg
1/2 tablespoon salt
1/2 teaspoon baking powder
1/2 cup harina de maiz (dried corn flour) *
20 dried corn husks, soaked in warm water for 30 minutes*

Steps:

Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.
Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.