GREEN CORN TAMALES
Yield 12 Tamales
Number Of Ingredients 10
Steps:
- 1. Use fresh corn husks, not dried husks - to prep: cut around bottom end of corn husks, peel gently away from corn without ripping. Remove the silk; save all larger leaves as well as all nice looking smaller leaves. Discard any that are browned or ragged. 2. Cut corn kernels off cobs. Grind kernels with yellow cornmeal in food processor until smooth. Set aside. 3. Beat butter and sugar until creamy. Add baking powder and salt, then the corn mixture and mix well. 4. For each tamale, overlap 2 corn husks lengthwise. Spread ΒΌ cup layer of corn mixture onto husks to within 1 inch of edges. 5. Place 1 ea cheese strip in center of tamale; top with 1 strip of poblano down the center; topped with 1 ea cheese. 6. Spread with 2 oz tamale mixture. Fold edges of corn husks over filling to cover completely. 7. Fold ends of corn husks, then fold sides of tamale and fold up ends. Tie with butcher twine. Continue until all tamales are prepared. 8. Place tamales on steamer rack and steam 1 inch over simmering water about 35-45 minutes. 9. Crumble one Tb of queso fresca over the top, and well and 1 Tb of crema fresca
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