FRESH CORN TAMALES
Yield 6
Number Of Ingredients 12
Steps:
- 1. In a food processor fitted with the metal blade, place 3/4 cup of the corn kernels and grind until quite smooth. In a bowl using an electric mixer set on medium-high speed, beat the shortening until light and fluffy. I a a second bowl, stir together the masa harina, cornmeal, cayenne pepper, salt, cumin and baking powder. Gradually stir in the warm water or chicken stock until a thick dough forms. Then add the dough to the whipped shortening, mixing until well blended. Stir in the ground corn, the remaining 3/4 cup whole corn kernels and the cheese, green onion and chili, if using. Combine thoroughly; the mixture of this Mexican recipe tamales will be quite sticky. 2. Drain the corn husk and pat dry. Tear 2 of the husks lengthwise into 6 inch strips each, to use for tying the tamales. On a flat work surface, arrange the remaining 12 husks in pairs, with their large ends overlapping by about 2 inches. 3. Divide the tamale dough evenly among the 6 pairs of husks, spreading it to the center and leaving about 1 inch at each end uncovered. Toll the corn husks around the dough to enclose completely. Twist each end and then tie with the reserved corn husk strips. 4. Place the tamales on a steamer rack over boiling water, cover and steam until heated through and the dough separates easily from the husk, about 30 minutes. 5. Transfer the tamales to individual plates for diner to open at the table. Note: Masa Harina is treated and ground dried corn that , when combined with water, is used for making tamales and tortillas. Masa harina is sold in bags in Mexican markets and well stocked food stores.
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