Green Chili Corn Tamale Filling Recipes

CORN, GREEN CHILE, AND CHEESE TAMALES

Steps:

• Gather the ingredients.
• In a large bowl, place the corn kernels and the diced chile peppers.
• Add the shredded queso fresco cheese, cream cheese, chili powder, 1 teaspoon of the cumin, and 1/2 teaspoon of the salt.
• Use a large spoon to mix the ingredients thoroughly.
• Once the filling is made, cover with plastic wrap and store in the fridge.
• Go through the corn husks, removing any debris. Separate the larger usable pieces from the smaller bits and pieces.
• Place all the usable husks-whole leaves, without tears-into a large bowl and cover them with warm water. Place a heavy item on top of the husks to keep them submerged.
• Allow husks to soak for at least 1 hour or until they have rehydrated and become pliable.
• Remove the husks from the water and pat dry.
• Place them into a covered dish or a large plastic bag to prevent them from drying out. Use only the larger and medium-sized husks to wrap the tamales; the smaller ones can be used for ties or patches.
• In a mixing bowl combine the masa harina and warm water. Stir a couple of times in a gentle mix and let the it sit for about 20 minutes to let the masa soften.
• Vigorously stir the mixture with a wooden spoon or with an electric mixer on low speed until a dough forms. You can also use your hands, in the traditional way, to mix well and ensure there are no dry bits of corn flour left without mixing.
• Add the chile pepper and onion powder. Sprinkle the remaining cumin and remaining salt over the dough as you mix it.
• In a separate bowl, whip the lard with a hand or electric whisk for about 3 minutes or until fluffy.
• Slowly and patiently add the whipped lard to the dough, mixing well until the mixture is combined and uniform. The masa should be similar in consistency to peanut butter-dense but malleable-and, most importantly, not sticky. Add more masa harina or liquid as necessary until you can press the dough with your open hand, remove it, and not have dough in your palm.
• Lay a big hydrated husk on a flat surface.
• Spoon on 1 to 2 tablespoons of dough, depending on the size of the husk.
• Using the back of a metal spoon, spread the dough onto the husk, keeping it at an approximately 1/4-inch thickness. Leave a space of about 4 inches from the narrow end of the husk and a space of about 2 inches from the other end. Spread the dough up to the edge of one of the long sides and 2 inches away from the other long side.
• Spread a couple of spoonfuls of filling down the center of the dough with a putty knife or an offset spatula, leaving at least 1 inch of dough around each side.
• Locate the long side with a 2-inch space with no masa. Fold that end over, slightly overlapping the other side so the edges of the dough meet.
• Wrap an extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end.
• Cut or tear long 1/4-inch-wide strips using some of the smaller husks. Tie these strips across the middle of each tamale to hold the flaps down.
• Repeat the process until you're out of masa and filling.
• Before you start the cooking process, check that all the tamales are tightly tied and that there are no large tears or cuts in the husks. If so, use smaller husks to cover the tears up, like a patch, and tie again.
• Set tamales upright in a steamer and steam for 90 minutes. Although there are tamale steamers on the market, you can steam them without one by boiling a small amount of water in a large pot and placing a colander or mesh on top, always keeping the tamales away from the water. Cover the colander with the unused husks and place the tamales on top.
• Boil water in a kettle to add to the bottom pot if necessary.
• Once cooked, let tamales cool in the steamer for 1 hour before serving. This time allows the masa to firm up.
• Traditionally, tamales are served with the husk. But if you are new to tamales and find them messy, simply unwrap and serve on a plate.
• Serve with pico de gallo, and avocado slices.
• Enjoy!

GREEN CHILE TAMALES

Steps:

• Combine the roasted poblanos and tomatillo salsa in a blender of food processor. Puree until smooth. Add the pureed chile mixture to the masa dough and mix well to combine. Reserve at room temperature. Follow method of filling and steaming as in Turkey Tamale recipe.
• In a blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

GREEN CHILI & CORN TAMALE FILLING

Steps:

• Mix together all ingredients in a large bowl.
• Use as a filling with your favorite masa recipe for the best tamales you will ever taste.

EL CHOLO'S GREEN CORN TAMALES

Steps:

• Cut both ends of corn, remove husks and save for wrapping. Cut corn kernels off the cob. In a food processor, grind the kernels with the cornmeal.
• Beat shortening and butter together until creamy. Add the sugar, half-and-half and salt. Add the corn mixture and mix well.
• For each tamale, overlap 2 corn husks. Spread some of the corn mixture onto the husks. Place 1 cheese strip and 1 chile strip on top of the mixture. Top with more corn masa. Bring the edges of the corn husks over the filling to cover completely. Place the husk on a piece of square parchment paper. Fold ends of corn husks, then fold sides of parchment over tamale and fold up ends. Tie string around ends to hold in place. Continue until all tamales are tied. Place on a rack and steam approximately 35 to 45 minutes.

GREEN CORN TAMALES

Steps:

• Cut both ends of the corn, remove husks and save for wraping,(Put husk in water), cut corn kernels off the cob, use a spoon and scrap corn cobs.
• Place corn kernels in food processor, grind, Add cornmeal and grind together, set aside.
• Beat shortening and butter with electric mixer until creamy, add sugar, half and half and salt; ADD corn mixture and mix well.
• FOR each TAMALE, overlap two or more corn husk and spread some of the corn mixture onto the husk.
• Place one cheese strip and chile strips(I used about 1/2 of a whole chile in each tamale without seeds, seeds makes then HOTER your choice).
• Top with MORE corn mixture; Bring edges of husk over OR add another husk on top, to cover filling complety, Bring bottom of husk over tamale.
• Wrap in foil,lay tamale on foil, bring one side over, bring up the bottom, then bring other side over leaving top open.
• Place tamales upright in a steamer or large kettle with steamer basket in bottom.
• Steam for 45 to 50 minutes, enjoy.

GREEN CHICKEN TAMALES

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
• Place tomatillo and serrano peppers in a pot while chicken is cooking, cover with water, and bring to a boil. Cook until tomatillos are soft and have changed color, but are not falling apart, 3 to 5 minutes.
• Combine tomatillos, serrano peppers, onion, cilantro, and garlic in a blender; blend into a smooth sauce.
• Heat 1 tablespoon butter in a saucepan over medium heat and add tomatillo sauce. Cook until sauce has slightly thickened, 3 to 5 minutes. Add shredded chicken and season filling with salt.
• Beat remaining butter in a large bowl with an electric mixer until creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons salt and beat well until combined and the consistency of cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of filling down the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.