Tomalito Recipes

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TOMALITO - SWEET CORN PUDDING OR CAKE



Tomalito - Sweet Corn Pudding or Cake image

This is that sweet corn pudding-type stuff they serve in Mexican restaurants like Chevy's. Yum! Serve using an ice cream scoop to get a nice round look. Be sure to share even though that will be REALLY hard to do!

Provided by SONJASTEIN

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

½ cup butter, softened
⅓ cup masa harina
¼ cup water
2 cups frozen corn, thawed, divided
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons heavy whipping cream
½ teaspoon baking powder
¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat butter in a medium bowl with an electric mixer until creamy. Beat masa harina and water into creamed butter until smooth.
  • Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
  • Mix sugar, cream, baking powder, and salt together in a separate bowl. Pour sugar mixture into corn mixture; stir to combine. Spoon corn batter into an ungreased 8-inch square baking dish. Smooth the top of the batter with a spatula. Cover dish with aluminum foil.
  • Fill a 9x13-inch casserole dish 1/3 full of hot water. Place the covered 8-inch square dish into the water.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Remove 8x8-inch dish from water bath and let cool for 10 minutes.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 24.1 g, Cholesterol 35.6 mg, Fat 13.5 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 8.2 g, Sodium 188.3 mg, Sugar 9.8 g

SWEET CORN TOMALITO



Sweet Corn Tomalito image

Steamed corn pudding made on the stovetop. This is a traditional Tex-Mex side dish that is a great side to any meal. Well worth the wait.

Provided by THEKIRKLANDS

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

5 tablespoons margarine, softened
¼ cup masa harina
⅓ cup white sugar
½ cup water
2 cups frozen whole-kernel corn, thawed
½ cup cornmeal
1 teaspoon baking powder
½ teaspoon salt
4 teaspoons milk

Steps:

  • In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a double boiler.
  • Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. Steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.

Nutrition Facts : Calories 172.5 calories, Carbohydrate 26.6 g, Fat 7.2 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 269.9 mg, Sugar 9.9 g

CHEVY'S SWEET CORN TOMALITO RECIPE - (3.7/5)



Chevy's Sweet Corn Tomalito Recipe - (3.7/5) image

Provided by Gigirox

Number Of Ingredients 9

5 tablespoons margarine, softened
1/4 cup Masa Harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon milk

Steps:

  • In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute. In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8-inch square baking pan. Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean. Tomalito should have a smooth, moist texture. Note: The pan must be tightly wrapped at all times.

TOMALITO



Tomalito image

I was cleaning out an old recipe box and found this stained card with faded ink. Not sure where I got it from but do remember it being quite the gem (if the stains are any indication, it's also well used). This is like a steamed corn pudding that is made on the stove top. Many Mexican restaurants serve a small scoop of this on every plate. A little time consuming, but well worth the work and the wait!

Provided by CindiJ

Categories     Corn

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

5 tablespoons margarine, softened
1/4 cup masa harina
1/3 cup sugar
1/2 cup water
2 cups frozen whole kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk

Steps:

  • In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy.
  • In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir this mixture into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into an 8x8 inch glass baking dish.
  • Place the baking dish over a large saucepan of simmering water. Cover the baking dish tightly with aluminum foil, and steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.

Nutrition Facts : Calories 174.2, Fat 7.9, SaturatedFat 1.4, Cholesterol 0.4, Sodium 279.4, Carbohydrate 25.8, Fiber 1.5, Sugar 8.4, Protein 2.4

CHEVY'S SWEET CORN TOMALITO



CHEVY'S SWEET CORN TOMALITO image

Categories     Side

Number Of Ingredients 9

5 tablespoons margarine, softened
1/4 cup Masa Harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon milk

Steps:

  • In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute. In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8-inch square baking pan. Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean. Tomalito should have a smooth, moist texture. NOTE: The pan must be tightly wrapped at all times.

CORNBREAD PUDDING CAKE (TOMALITO)



Cornbread Pudding Cake (Tomalito) image

Yummy! This is very close to what you get at Chevy's or Chi-Chi's. This is like a very moist cornbread flecked with corn kernels. Comes together in a snap and makes a great side. Guaranteed kid pleaser! This dish should be served hot or warm, and reheats nicely in the microwave.

Provided by C. Taylor

Categories     Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

1 (6 1/2 ounce) packet betty crocker cornbread mix
1 (15 ounce) can corn kernels
1/2 cup plus 3 tbs. milk
6 tablespoons melted butter
3 tablespoons sugar

Steps:

  • Preheat oven to 375°F.
  • Drain the corn of almost all it's liquid (I leave about 2 tbsp). In a bowl, mix all the ingredients.
  • Pour batter into a greased 8x8 pan. Bake for approximately 25-30 minutes.
  • Serve hot or warm. Enjoy!

TAMALITOS



Tamalitos image

Categories     Pepper     Vegetarian     Corn     Bell Pepper     Gourmet

Yield Makes 36 Tamalitos

Number Of Ingredients 11

About 6 dozen dried corn husks (6 oz)
3 cups fresh or thawed frozen corn kernels
1 1/2 cups light vegetable stock or broth
1/2 cup milk
2 or 3 fresh poblano chiles
1 large red bell pepper or 4 pieces bottled Italian roasted red peppers, rinsed and drained
3 cups masa harina (dry corn masa; 10 oz)
1 tablespoon baking powder
1 teaspoon salt
2 1/4 sticks unsalted butter, softened
1/2 cup thinly sliced scallion

Steps:

  • Prepare husks:
  • Soak corn husks in a large bowl of hot water, weighting with an inverted heavy plate to keep submerged, turning husks occasionally, until soft, about 30 minutes. Rinse husks under running water, separating them (and discarding torn, tough, or badly discolored husks). Pile best husks on a plate and cover with a damp kitchen towel. Tear some of the thickest husks into 1/2-inch-wide strips to use as ties. (Keep ties damp as well.)
  • Prepare filling:
  • Simmer corn in stock, uncovered, stirring occasionally, 10 minutes. Stir in milk and purée in a blender until smooth. Transfer to a bowl and cool completely, about 25 minutes.
  • Preheat broiler.
  • Put chiles and, if using, fresh bell pepper on a rack of a broiler pan and broil about 2 inches from heat, turning them, until skins are blistered and charred, 8 to 12 minutes. Transfer to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel peppers and remove veins if desired. Cut tops from peppers and discard with seeds. Separately chop chiles and fresh or bottled bell pepper.
  • Sift masa harina with baking powder and salt into a bowl. Beat butter in a large bowl with an electric mixer until smooth and fluffy. Alternately beat in corn purée and masa harina mixture, 1/2 cup at a time, beating until mixture forms a fluffy and moist but fairly stiff dough. Divide filling in half and stir chiles into one half and bell pepper and scallion into the other. Season both fillings with salt.
  • Assemble tamalitos:
  • Put 1 husk on a work surface, pointy end facing you, and, spreading it flat, mound 2 tablespoons filling (about the size of an egg) in center. Bring pointy end of husk up and over mound of filling and fold sides of husk over filling, overlapping. Now gather the protruding end of husk and tie it with a corn-husk strip. (This little purse will expand slightly as the tamalito is steamed.) Assemble remaining tamalitos in same manner.
  • Stack tamalitos, in a crosshatch pattern so steam can move freely around them, in a large steamer basket. (Tamalitos can also be steamed in batches.) Set steamer over boiling water in a deep heavy pot, without tamalitos touching water, and cover with a folded kitchen towel. (Towel absorbs condensation so tamalitos don't get soggy.) Steam tamalitos, covered with lid, adding more boiling water as necessary, until filling is tender but no longer mushy, about 45 minutes. (If any part is still gummy, steam 10 to 15 minutes more.)

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