Best Stuffed Corn Husks Recipes

CARNITAS TAMALES (SHREDDED PORK STUFFED CORN HUSKS)

Carnitas Tamales (Shredded Pork Stuffed Corn Husks) image

Number Of Ingredients 10

Ingredients

18 dried corn husks
2 tablespoons vegetable oil
1/4 cup chopped onion
1/4 cup Carnitas Tamales (red sauce)
Carnitas Tamales (shredded pork)
2 tablespoons raisins
2 tablespoons capers
2 tablespoons cilantro, snipped
Carnitas Tamales (tamale dough)
18 pitted olives

Steps:

Soak corn husks in warm water to cover for at least 2 hours or until pliable. Heat oil in a large saucepan and sauté onion until tender. Stir in red sauce, shredded pork, and remaining ingredients except tamale dough and olives. Bring to a boil reduce heat. Simmer for 15 minutes. Add a little pork liquid if mixture becomes too dry. Prepare Tamale Dough.Drain corn husks and pat dry with paper towels. Spread 1/4 cup dough across the center of each husk, from one edge to within 1/2 inch of other edge. Spoon 2 tablespoons of the pork mixture into the center of the dough top with an olive. Roll husks around the filling, starting with the dough edge. Then, fold each end up toward the center to make a packet. Secure with strips of corn husk or string, as needed.Set tamales on a rack in a large stockpot, Dutch oven, or steamer. Pour boiling water into the pot to just under the rack level. Place a coin in the pot to rattle when water boils too low. Cover the pot and keep water simmering over low heat for 1 hour. Tamales freeze well.

Nutrition Facts : Nutritional Facts Serves

STUFFED CORN HUSKS

Stuffed corn husks image

Provided by Bryan Miller

Categories dinner, main course

Time 25m

Yield Six to eight servings

Number Of Ingredients 7

Ingredients

6 to 8 ears of corn, in husks (see note)
1 pound shrimp
1/2 pound bay scallops
6 to 8 lobster or crab claws, parboiled, with shells left on
1/2 cup white wine
6 scallions, julienned
Salt and pepper, to taste

Steps:

Remove corn from husks, trying not to tear the husks.
Fill the husks with shrimp, scallops and parboiled lobster or crab claws. Sprinkle with wine and scallions, and salt and pepper.
Bring husks back together and tie top with a piece of husk. Place on hot grill for 15 minutes, turning several times.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 1 gram, Carbohydrate 29 grams, Fat 2 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 556 milligrams, Sugar 5 grams, TransFat 0 grams