EASY CORN TAMALES
Provided by Marcela Valladolid
Time 1h50m
Yield 20 tamales
Number Of Ingredients 8
Steps:
- Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
- In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
- Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.
- Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.
TAMALES WITH CHEESE AND JALAPEñO FILLING
Filled with cheese from Oaxaca Mexico, sautéed onion and sliced jalapeño chiles, these tamales have lots of flavor.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h40m
Yield 20
Number Of Ingredients 11
Steps:
- Pull 1/4-inch strings from reserved husks to wrap tamales, or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.
- Meanwhile, in large bowl, mix 2 cups of the broth and remaining tamale dough ingredients. Beat with electric mixer until well combined, adding remaining chicken broth as needed to make soft dough.
- In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir onion in oil 2 to 3 minutes or until tender. Stir in chiles; cook 1 to 2 minutes or until hot.
- Drain corn husks; pat dry with paper towels. Place 3 level tablespoonfuls dough on each corn husk; slightly spread out, making indentation in center with back of spoon. Place 1 to 2 strips cheese and onion and chile on center of dough; fold dough around filling. If corn husks are too small, overlap 2 husks. Fold bottom one-third of corn husk over filling; fold sides in toward center. Tie tops with corn husk strings.
- In 5-quart Dutch oven, place round cooling rack. Pour boiling water in Dutch oven, almost touching rack. (Water should not touch tamales when they are added.) Place 6 empty tamale husks on top of rack. Stand tamales inside pots, leaning against sides all around. Cover; reduce heat to medium. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm. Add more water if needed during cooking time. Let stand uncovered 10 to 15 minutes. Carefully unfold each tamale by removing string and opening husk.
Nutrition Facts : Calories 220, Carbohydrate 20 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 1 g, TransFat 1 g
FRESH CORN TAMALES WITH CHEESE & JALAPEñO RECIPE - (4.3/5)
Provided by dkanon
Number Of Ingredients 5
Steps:
- Place a clean kitchen towel on the counter. Using a sharp knife, remove the kernels from ear of corn. Transfer the corn to the food processor and process until coarsely chopped. If you like it a little smoother, you can process a little longer, set aside. Combine masa harina, chile ancho powder, garlic powder, baking powder and salt in large bowl. Gradually add warm chicken broth and using your hand, work into a soft dough. In another glass bowl, melt the shortening or manteca in the microwave for a minute or so. Add the shortening and the reserved corn to the masa and work with hands until mixed well. If masa seems too thick add a little more chicken broth. Cover with plastic wrap and refrigerate for 1 hour. While the masa chills, add the corn husk to a large pot or storage container. Cover completely with really hot water. Use a heavy bowl to weigh down the husk to make sure they stay immersed in the water. Let them soak for a good hour, rotating them halfway through soaking time. Slice the cheese (both kinds) into 2 inch x 1/4 inch strips, set aside. Remove the stems and seeds from the jalapeños and slice each pepper into 8 equal strips, set aside. When ready, take a few of the husks at a time, shake off excess water, if they are more than 4 inches wide, just tear off the side a little. Place the corn husk, smooth side up, in the palm of your hand with the wide side closest to you. With a spoon, spread about 3 to 4 tablespoons of masa all over the bottom half of husk. Add a strip of each kind of cheese and 1 strip of jalapeño lengthwise down the center of the tamale. Fold one side in first, then the other side (it should overlap a little on the first fold). Fold down the empty top section down and lay tamale seam side down until ready to cook. Repeat until all done. Prepare large pot to steam tamales, take a metal steamer that expands out, place it in pot. Fill bottom of pot with about 5 cups of water. Arrange all of your tamales standing up (open side up) around the metal steamer. Insert a smaller, heat-proof bowl in the center of pot to keep the tamales upright. Cover with foil paper, add lid, turn heat to high to get a quick boil going. Reduce heat and steam tamales for 1 hour. Set the timer for 30 minutes at which time you will add another 2 cups of hot water to the pot. Remove from heat and let them sit, covered, until ready to serve. As they cool, they will become more firm. Serve with your favorite salsas and toppings for garnish. NOTES: To check if tamales are done, after steaming for an hour pull one tamale out and let it cool. If the corn husk pulls away easily from the masa, your tamales are done. Whenever I prepare tamales filled with cheese, I like to wrap them in deli paper or foil paper individually as I fill them. This will prevent the cheese from running into the pot. It's optional, but it works well for me. This makes a big batch, but the tamales freeze well. Just make sure they cool completely before wrapping in foil paper and storing in freezer bag. I bundle only 6 tamales per bunch. It Makes for easy defrosting.
POBLANO AND CHEESE TAMALES (TAMALES DE RAJAS CON QUESO)
This authentic Mexican recipe for homemade tamales is straight from Mexico. Tamales are stuffed with a spicy tomatillo sauce with poblano chiles and cheese - delicious! In Mexico, Chihuahua or Oaxaca cheese is used, but those cheeses are hard to find here, so you can substitute with Monterey Jack. [Originally submitted to Allrecipes.com.mx]
Provided by cocinaidentidad
Categories World Cuisine Recipes Latin American Mexican
Time 2h58m
Yield 24
Number Of Ingredients 11
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.
- Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange poblano peppers in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer into a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skin, seed, and cut them into strips.
- Place tomatillos in a pot and cover them with water. Bring to a boil and cook until they change color, about 5 minutes. Drain and place in a blender. Blend until smooth.
- Heat 1 tablespoon lard in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add blended tomatillos and season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano peppers and cilantro and boil for an additional 5 minutes. Remove from heat and allow to cool, about 10 minutes.
- Beat remaining lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and baking powder and beat well until combined. Add chicken broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that is not too wet, similar to 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 working the dough a little longer.
- Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomatillo sauce and a piece of Monterey Jack cheese in 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 15 minutes. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 19 g, Cholesterol 23.1 mg, Fat 17.5 g, Fiber 3.8 g, Protein 5.4 g, SaturatedFat 7.4 g, Sodium 198.2 mg, Sugar 1.5 g
CREAMY JALAPENO CORN
This comforting and creamy corn side dish is appealing to almost everyone. It gets its spicy kick from jalapeno peppers.-Judy Carty, Wichita, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.
Nutrition Facts : Calories 251 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 275mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
CORN, CHEESE, AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA
Steps:
- Make Salsa:
- Cook first 4 ingredients in heavy large skillet over high heat until charred in spots but still firm, turning occasionally, about 5 minutes. Transfer to processor; using on/off turns, chop coarsely. Add all remaining ingredients. Blend to coarse puree. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Make Tamales:
- Selecting the largest and cleanest husks, place half of husks in large bowl; fill bowl with warm water. Weigh husks down with plate; soak husks until soft, separating occasionally, about 2 hours. Form 36 ties by tearing several husks into 1/2-inch-wide strips.
- Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowl; cover tightly with plastic. Let stand 10 minutes. Peel, seed, and chop chilies.
- To make dough, blend Masa Harina, butter, sugar, and 1 teaspoon salt in processor until coarse meal forms. Add broth and blend in (mixture will be crumbly). Transfer masa mixture to large bowl. Blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper, and 1 1/4 teaspoons salt in processor until coarse puree forms. Stir puree, then 2 1/2 cups corn into masa.
- For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 1 tablespoon chilies, then 1 tablespoon cheese. Using moistened fingertips, press dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk. Fold 1 long side of husk over filling and roll up to enclose. Tie ends of filled husks tightly with husk strips.
- Add enough water to large pot containing steamer insert to reach bottom of insert. Layer tamales in steamer insert. Bring water to boil; cover pot. Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 1 hour. (Can be made 1 day ahead. Cool slightly. Refrigerate. Before serving, re-steam 45 minutes to heat through.) Serve tamales in husks with salsa.
TAMALES WITH JALAPEñOS, CHEESE, AND CORN
Number Of Ingredients 5
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
CORN, CHEESE AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA
My favoite Tamales . . . and worth every minute of the time it takes to prepare! Recipes comes for September 2001 issue of Cooking Light. Prep time includes soaking time.
Provided by Galley Wench
Categories Mexican
Time 3h45m
Yield 18 tamales
Number Of Ingredients 18
Steps:
- Salsa:.
- Cook tomatillos, onion, garlic and chilies in heavy large skilllet over high heat until charred in spots but still firm, turning occsionally, about 5 minutes.
- Transfer to food processor or blender.
- Using on/off setting, chop coarsely.
- Add all remaining ingredients.
- Blend to course puree.
- Season with salt and pepper.
- Cover and Chill (can be made up to 24 hours ahead).
- Tamales:.
- Selecting 18-20 large clean husks, place in large bowl and fill with warm water.
- Weight husks down with saucer and soak until soft, separating occasionally, about 2 hours.
- Form 36 ties by tearing several husks into 1/2 in wide strips.
- Char chilies directly over gas flame or under broiler until blackened on all sides.
- Place in medium bowls, cover tightly with plastic.
- Let stand 10 minutes.
- Peel, seed and chop chilies, set aside.
- To make dough, blend Masa Harina, butter, sugar and 1 teaspoon salt in processor until coarse meal forms.
- Add broth and blend in (mixture will be crumbly).
- Transfer masa mixture to large bowl.
- In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper and 1 1/4 teaspoon salt until coarse puree forms.
- Stir puree into masa mixture until blended.
- Add 2 1/2 cups corn to masa mixture.
- For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk.
- Make depression in center of dough and fill with 1 tablespoon chilies and 1 tablespoon shredded cheese.
- Using moistened fingertips, press dough over filling to cover and shape into 3 inch long log placed parallel to long edge of husk.
- Fold 1 long side of husk over filling and roll up to enclose.
- Tie ends of filled husks tightly with husk strips.
- Add water to large pot containing steamer insert to reach bottom of insert.
- Layer tamales in steamer insert.
- Bring water to boil and cover pot.
- Steam until tamales are firm (about 1 hour).
- Be sure to maintain water level in pot, adding adding boiling water to pot as needed.
- Remove steamer insert when adding water to pot.
- May be made 1 day in advance, cooling slightly before refrigerating.
- Before serving resteam for approximately 45 minutes to heat thoroughly).
Nutrition Facts : Calories 262.8, Fat 14.5, SaturatedFat 7, Cholesterol 29.9, Sodium 404.2, Carbohydrate 28.2, Fiber 3.5, Sugar 4.8, Protein 8.7
More about "tamales with jalapeños cheese and corn recipes"
JALAPEñO CHEESE TAMALES - THE SEASIDE BAKER
From theseasidebaker.com
Estimated Reading Time 5 mins
- Prepare the filling: Preheat oven to broil. Using plastic gloves, slice and seed the jalapeños. Place on a cookie sheet, cut side down. Broil peppers for 3-5 minutes or until skins are charred and bubbly. Carefully remove from the cookie sheet and place peppers in a plastic ziplock bag. Close bag, and all peppers to “sweat” for 10 minutes. After 10 minutes, remove peppers from the bag, peel off the skin, and discard. Slice jalapeños into small ¼ inch slices.
- Assemble the tamales: Lay softened corn husk on a clean surface with the wide end at the top. Scoop about ¼ cup of masa onto the top center of the corn husk. With the back of a spoon, spread the dough into a thin layer, about a ¼ inch thickness, along the top half of the corn husk. Place 1 cheese brick, a couple of slices of jalapeños, and 1 tablespoon of salsa in the center of the masa. Wrap one side of the corn husk up and over the filling, then fold to overlap the other side. Fold the bottom part of the husk up. Place tamales standing upright in the steamer or instant pot, with their open end up. You want the pan to be relatively full of the uncooked tamales in order to keep them standing.
TAMALES WITH CHEESE AND JALAPEñO | V&V SUPREMO RECIPE
From vvsupremo.com
Estimated Reading Time 5 minsTotal Time 2 hrs 30 mins
EASY SWEET CORN TAMALES RECIPE | TAMALES DE ELOTE | MEXICAN …
From mexicoinmykitchen.com
CORN, GREEN CHILE, AND CHEESE TAMALES RECIPE - THE …
From thespruceeats.com
JALAPEñO CHEESE TAMALES - FORBIDDENRICEBLOG.COM
From forbiddenriceblog.com
JALAPEñO CHEESE TAMALES | THE CENTSABLE SHOPPIN
From thecentsableshoppin.com
TAMALES JALAPEñO POPPERS | MANNY'S MUNCHIES
From mannysmunchies.wordpress.com
SEARCHABLE RECIPE DATABASE - TAMALES - CORN, POBLANO AND …
From directaccessrecipes.com
GREEN VEGETABLE TAMALES - CULTURE: THE WORD ON CHEESE
From culturecheesemag.com
CHEESE AND JALAPENO TAMALES RECIPE | 24BITE® RECIPES
From 24bite.com
TAMALES WITH CHEESE & JALAPENO - V&V SUPREMO® FOOD …
From vvsupremo.com
TAMALE NACHOS - TUCSON TAMALE
From tucsontamale.com
10 BEST JALAPENO CHEESE TAMALES RECIPES - YUMMLY
From yummly.co.uk
FRESH CORN TAMALES WITH CHEESE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TAMALES WITH CHEESE AND JALAPEñO FILLING - MEXICAN RECIPES
From fooddiez.com
10 BEST MEXICAN CHEESE TAMALES RECIPES - YUMMLY
From yummly.com
FRESH CORN TAMAL WITH CHEESE, GREEN CHILE AND JALAPEñO
From pinterest.com
SWEET CORN, CHICKEN AND CHEESE TAMALES - WOODLAND FOODS
From woodlandfoods.com
MUSHROOM AND GOAT CHEESE TAMALES WITH MOLE VERDE - RECIPES LIST
From recipes-list.com
TAMALE STUFFED JALAPENOS – DEL REAL FOODS
From delrealfoods.com
FRESH CORN TAMALES WITH CHEESE & JALAPEñO RECIPE - FOOD NEWS
From foodnewsnews.com
JALAPEñO TAMALES WITH MUSHROOM, SPINACH & OAT CHEESE
From vegkit.com
VEGAN CHEESE AND JALAPEñO TAMALES - DORA'S TABLE
From dorastable.com
CHEESE TAMALES COMIDAS MEXICANAS【2022】 - TACOS10.COM
From tacos10.com
CORN, POBLANO AND CHEESE TAMALES RECIPE - FOOD NEWS
From foodnewsnews.com
FRESH CORN TAMAL WITH CHEESE, GREEN CHILE AND JALAPEñO
From pinaenlacocina.com
FRESH CORN TAMALES WITH CHEESE & JALAPEñO - HISPANIC KITCHEN
From pinterest.ca
CORN HUSK - JALAPEñOS & CHEESE - TAMALES ALEBRIJES FROM …
From tamalesalebrijesdeoaxaca.com
QUICK AND EASY CHEESE TAMALES RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST CREAM CHEESE TAMALES RECIPES - YUMMLY
From yummly.co.uk
JALAPEñO AND CHEESE TAMALES (RAJAS CON QUESO) + VIDEO
From inmamamaggieskitchen.com
CHILE-CHEESE TAMALES - PLAIN.RECIPES
From plain.recipes
TAMALES RECIPE CHEESE JALAPENO - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CHICKEN AND CREAM CHEESE TAMALES - THERESCIPES.INFO
From therecipes.info
CORN TAMALES WITH FRESH CHEESE - ALLMEXRECIPES
From allmexrecipes.com
JALAPEñO AND CHIHUAHUA CHEESE TAMALES - MEXICAN MADE …
From mexicanmademeatless.com
FRESH CORN TAMALES WITH CHEESE & JALAPEñO - HISPANIC KITCHEN
From pinterest.co.uk
GREEN CORN TAMALES CHEESE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
10 BEST JALAPENO CHEESE TAMALES RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love