CORN, CHEESE AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA

Corn, Cheese and Chili Tamales With Tomatillo-Avocado Salsa image

My favoite Tamales . . . and worth every minute of the time it takes to prepare! Recipes comes for September 2001 issue of Cooking Light. Prep time includes soaking time.

Provided by Galley Wench

Categories Mexican

Time 3h45m

Yield 18 tamales

Number Of Ingredients 18

Previous Next

Ingredients

12 tomatillos, husked and rinsed well
1 small onion, quartered
6 large garlic cloves, peeled
2 -3 serrano chilies, stemmed
2 ripe avocados, peeled and diced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 (6 ounce) package dried corn husks (20-30 husks)
1 lb large poblano chile
2 cups masa harina (corn tortilla mix)
6 tablespoons unsalted butter, room temperature
3 tablespoons sugar
2 teaspoons salt (adjust to taste)
1/2 cup canned low sodium chicken broth or 1/2 cup vegetable broth
5 cups baby frozen white corn, thawed (about 25 ounces)
3 cups packed coarsely grated sharp cheddar cheese (divided)
1 teaspoon baking powder
1/8 teaspoon ground black pepper

Steps:

Salsa:.
Cook tomatillos, onion, garlic and chilies in heavy large skilllet over high heat until charred in spots but still firm, turning occsionally, about 5 minutes.
Transfer to food processor or blender.
Using on/off setting, chop coarsely.
Add all remaining ingredients.
Blend to course puree.
Season with salt and pepper.
Cover and Chill (can be made up to 24 hours ahead).
Tamales:.
Selecting 18-20 large clean husks, place in large bowl and fill with warm water.
Weight husks down with saucer and soak until soft, separating occasionally, about 2 hours.
Form 36 ties by tearing several husks into 1/2 in wide strips.
Char chilies directly over gas flame or under broiler until blackened on all sides.
Place in medium bowls, cover tightly with plastic.
Let stand 10 minutes.
Peel, seed and chop chilies, set aside.
To make dough, blend Masa Harina, butter, sugar and 1 teaspoon salt in processor until coarse meal forms.
Add broth and blend in (mixture will be crumbly).
Transfer masa mixture to large bowl.
In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper and 1 1/4 teaspoon salt until coarse puree forms.
Stir puree into masa mixture until blended.
Add 2 1/2 cups corn to masa mixture.
For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk.
Make depression in center of dough and fill with 1 tablespoon chilies and 1 tablespoon shredded cheese.
Using moistened fingertips, press dough over filling to cover and shape into 3 inch long log placed parallel to long edge of husk.
Fold 1 long side of husk over filling and roll up to enclose.
Tie ends of filled husks tightly with husk strips.
Add water to large pot containing steamer insert to reach bottom of insert.
Layer tamales in steamer insert.
Bring water to boil and cover pot.
Steam until tamales are firm (about 1 hour).
Be sure to maintain water level in pot, adding adding boiling water to pot as needed.
Remove steamer insert when adding water to pot.
May be made 1 day in advance, cooling slightly before refrigerating.
Before serving resteam for approximately 45 minutes to heat thoroughly).