TAMALES WITH JALAPEñOS, CHEESE, AND CORN

Tamales with Jalapeños, Cheese, and Corn image

Number Of Ingredients 5

16 corn husks, plus extra to line the steamer
1 cup cooked corn kernels, fresh or frozen
2 large jalapeño peppers, seeded, and cut into thin strips
1/2 cup crumbled cotija or mild feta cheese
2 cups fresh tomato salsa, purchased or homemade

Steps:

1. Prepare the tamale dough and keep it at room temperature. Soak the corn husks in hot tap water for 2 hours. 2. Remove the corn husks from the water and put on a plate. Cover with a clean damp kitchen towel to keep moist. Put 1 husk on a flat surface. Put about 3 tablespoons dough in the center of the husk and spread into a 1/4-inch-thick rectangle to within 1 inch of the wide end and about 3 inches from the pointed end. Put about 1 teaspoon corn kernels on the dough and press them into the dough. Add 2 to 3 strips of chile, and 1 teaspoon cheese. Overlap the sides of the husk over the filling. Fold the pointed end toward the wide end and put on a plate, folded side down. Repeat with the remaining husks and filling. 3. Put about 3 inches of water into a large steamer and drop in a coin. (A rattling coin means there's still water in the pot.) Line the steamer rack with extra corn husks. Arrange the tamales folded ends down on the husks. Cover with more corn husks or aluminum foil. Tuck a kitchen towel on top and put on the lid. Bring to a boil. Steam the tamales 1 hour or until the dough is firm and the husk pulls away from the dough. Do not let the steamer boil dry. If the coin stops rattling, very cautiously add hot water. Serve the tamales with fresh tomato salsa to be added at the table. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves