CREAMED CORN TAMALES
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield about 20 tamales
Number Of Ingredients 5
Steps:
- Soak the corn husks in a bowl of hot water until pliable, about 15 minutes.
- Meanwhile, make the dough: Combine the masa harina and sugar in a large bowl. Stir in the corn and 1/2 cup hot water until combined. Add the butter and mix with your hands until evenly distributed.
- Remove the corn husks from the water and shake dry. Unfold the husks on a clean surface (discard any small husks or husks with holes). Put about 1/4 cup dough down the center of a husk; fold in the long sides to enclose the filling, then fold in the top and bottom to make a packet. Secure with kitchen twine. Repeat with the remaining dough and husks.
- Set up a steamer basket in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer and bring the water to a boil over high heat. Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour. Remove from the steamer and let rest 10 minutes before unwrapping.
MARK BITTMAN'S TAMALES
Making tamales doesn't have to be difficult. With a little planning, you can have this traditional treat at hand. Start the night before, setting the husks to soak overnight. The next day, mix the masa marina with some chicken stock, lard, salt and baking powder. Lay the mixture onto the husks along with shredded meat, wrap and steam them in a rack. It's a perfect project for the intermediate home cook, hoping to broaden a skill set. If it feels like a lot, invite a friend over, crack open a couple of beers and make it a party.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, lunch, project, appetizer, main course
Time 1h30m
Yield 24 tamales
Number Of Ingredients 7
Steps:
- Soak husks in warm water for at least 3 hours or overnight. Drain, separate the husks, then continue soaking.
- Put the masa harina in a bowl, and add stock a little at a time until the mixture is crumbly.
- With a mixer, beat the lard, salt and baking powder until light. Add the masa mixture, and continue to beat until the dough is fluffy, adding more stock if needed. The mixture is ready when a small ball of it floats in water.
- Drain a husk, and pat dry. Spread 2 tablespoons of the masa dough in the center of the husk, then wet your fingers and pat into a 4-inch-by-3-inch rectangle along the right edge of the husk, leaving at least 2 inches on each side. Put 1 tablespoon of the shredded meat lengthwise down the center of the dough rectangle. Wrap by folding the rectangle in half and bringing the right side of the dough over the filling. Continue rolling tightly to the end of the husk, then secure one open end with string or strips of corn husk. Repeat with the remaining ingredients.
- Prepare a large steamer by setting a steamer rack about 2 inches above gently boiling water. Stack the tamales, seam down, on the rack. Cover, and steam until the filling is firm and comes away easily from the husk, about 45 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 10 grams, Carbohydrate 106 grams, Fat 16 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 196 milligrams, Sugar 1 gram, TransFat 0 grams
SWEET FRESH CORN TAMALES RECIPE BY TASTY
Here's what you need: Whole ears of corn, sweetened condensed milk, cane sugar, ground cinnamon, kosher salt, masa
Provided by Codii Lopez
Categories Desserts
Time 15m
Yield 12 Tamales
Number Of Ingredients 6
Steps:
- Remove the husks and silk from the corn, reserving the tender green leaves for wrapping.
- Using a large, sharp knife, remove the kernels from the cob and place into a high powered blender. Blend the kernels until smooth and then pass the corn puree through a fine-mesh strainer set over a bowl to let the excess liquid drain.
- Place the strained corn puree in a clean bowl and stir together with the sweetened condensed milk, cane sugar and cinnamon. Slowly drizzle in the masa until a thick batter forms.
- Place a bamboo steamer over a pot of boiling water.
- Place a corn husk on a flat surface with the pointed end away from you. Spoon about ½ cup of the corn puree into the middle. Snugly fold over the two long flaps like a business letter, then fold over a few inches of the pointed end of the husk, creating a little bit of tension so that the tamales don't flatten while steaming. Repeat with the remaining filling and husks.
- Carefully lay the tamales in the steamer in a single layer, working in batches if necessary. Cover the steamer basket and cook the tamales until they are slightly firm, about 15 minutes.
- Enjoy!
Nutrition Facts : Calories 352 calories, Carbohydrate 59 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, Sugar 30 grams
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