Corn Tamales

Ingredients

• 8-10 ears yellow corn (If fresh is not available use about 8 cups frozen)
• 3 cups yellow corn meal
• 1/4 cup vegetable shortening or oil
• 1/4 cup unsalted butter, room temperature
• 1/4 cup sugar (amount can vary depending on sweetness of corn)
• 1/4 cup half-and-half or milk
• 1 1/2 teaspoons salt
• Husks from ears of corn or dried store bought husks
• Filling:
• 6 ounces Cheddar cheese, cut into strips
• 14 ounces whole mild green chiles, cut in strips

Directions

If using store bought husks, dampen with water and set aside, dampening makes them easier to use.

Cut the kernels off the corn ears. Combine 8 cups of corn kernels and 1 1/2 cups cornmeal in a food processor. Grind until the mixture is a chunky puree.

Using a mixer, cream shortening and butter in a bowl. Mix in the sugar, half-and-half and salt. Add the corn mixture and the remaining 1 1/2 cups cornmeal. Mix to combine.

Working with the corn husks, overlap two husks so mixture can fit between them. Spread approximately 1/4 cup of the mixture down the center of the husks, forming a rectangle. Place one cheese strip or more, depending on taste, and two chili strips in the center of filling. Spread more of the corn mixture over the cheese and chiles, covering completely. Fold the husks over the filling; tie with corn husk strips or string. Repeat with remaining husks.

Place tamales in a steamer rack over boiling water and cover. Steam for about 40 to 50 minutes or until tamales are firm.

Submitted 6/13/05.
Source: net
Submitted By: Joy Bowers
ebowers@matnet.com
Corn Tamales