Fresh Corn Tamales With Cheese Recipes

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.

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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.
• 6. 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.
• 7. 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 one 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. Yields up to 10 servings, 4 tamales per person. Serve with your favorite salsas and toppings for garnish.
• 8. Notes & Tips: 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.

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.

Steps:

• Reconstitute the corn husks.
• Place 2 cups corn kernels in the bowl of a food processor, and pulse into a medium- coarse puree. Add the butter, and pulse 5 or 6 times. Add the masa, sugar, salt, and baking powder; pulse until thoroughly combined. Process until the mixture is light, fluffy, and homogenous, about 1 minute, stopping to scrape down the sides of the bowl once or twice.
• Transfer mixture to a medium bowl, and stir in remaining 3/4 cup corn kernels until combined. Chill corn filling until ready to use.
• Assemble 14 tamales with the corn filling, using the large husks for wrappers and ties, and reserving the smaller ones to line the steamer basket and to cover the assembled tamales.
• Prepare the steamer, and steam the tamales. Let stand until the batter has firmed. Serve tamales with sour cream and Chopped Tomato and Serrano Salsa.