Green Chili Corn Tamale Filling Recipes

Steps:

• 1. Make the masa dough: In a large mixing bowl put dry masa mix. Make a well in the masa, add salt and shortening. Add part of the broth and work it into the masa mixture with hands or pastry blender. Work in additional broth until mixture is light and fluffy. Masa is crumbly but will form a ball when lightly pressed into your hand. Cover and chill overnight.
• 2. Prepare the corn shucks: Slice off the ends of each ear with a sharp knife. Carefully peel off each shuck, leaving them whole so you can use them for wrapping the tamales. A bit of cornsilk left on is OK because it adds fresh corn flavor! (Shucks need to be checked for dirt, mold, etc. I wash mine in a sink with hot water and a few drops of dish detergent, then rinse them in hot water.)The shucks need to remain moist and pliable.
• 3. Make the Filling: Cut corn kernals from each cob (avoiding the tough inner parts of them) and set aside about 4 cups of kernals. In a large pan mix 4 cups corn kernals, onion, and all the dry seasoning ingredients. Mix in oil and sautee the mixture over medium heat until corn is tender (not mushy). To the sauteed corn mixture, add chopped chile peppers, garlic and cilantro. Simmer slowly for another 10 minutes. If necessary let excess liquid evaporate, then cover and cool the mixture. When mixture is cool, add shredded cheese. Mix well.
• 4. Filling the tamales: Holding a shuck with one hand, put a thin layer of masa dough and spread edge to edge on the shuck. Spoon some filling onto it and fold up to seal. (Since God doesn't make all shucks the same size and thickness, some roll very easily into the desired shape, but others won't. So on a few you may have to use two shucks (one around the other). These don't have to be pretty -- You don't eat the shucks!) Leave one end open and fold the other end over to close it. (Some folks tie strings on tamales to keep wrappers closed, but I find this unnecessary when using green corn shucks.)
• 5. Steaming Tamales: Make sure your steamer rack keeps food at least 1 inch above boiling water. Put 2 layers of tamales on the rack, cover, and steam over a medium boil for 25 to 30 minutes. To test doneness, remove one from the steamer and look in the open end. Gently open a space between the dough and the shuck. Dough will be firm and will show the striations from the shuck imprinted on it. Repeat steaming in layers until all are cooked. I pack them into freezer bags. Thawing in the microwave oven is not recommended.)

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.

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.

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.

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.

Steps:

• Soak the corn husks in a large bowl of warm water while preparing to cook the tamales. Heat the oven to 400°F. In a large skillet, heat the olive oil over medium high heat. Toss the garlic into the hot oil, then add the onion and cook for about a minute. Toss int he lentils, bouillon cube and cumin. Stir to mix well. Add the green chili and corn. Remove from the heat and set aside. In a large bowl, mix the masa, baking soda, and salt together. Add the coconut oil. Stir well. Add the bouillon flavored water to the mix. Add more water, if needed, to make the masa a soft, spongy dough. Smooth the masa onto your largest corn husks until about 1/4- to 1/2-inch thick. You want it to cover about a 3-inch square of the husk, if possible. Place 1 to 2 tablespoons of the lentil filling into the center of the masa dough. Fold the sides of the corn, then fold the top and bottom of each husk down. Set the tamale bottom-side-down in a large roaster pan, fitted with the rack on the bottom of the pan. (If you need to wrap the tamales rolled in smaller corn husks with a second or third husk, or even tie some of them together with a small piece of husk, go for it! This is an imperfect science!) Once all of your tamales are ready, pour approximately 2 cups of water into the bottom of your roasting dish. Make sure the water doesn't touch the tamales, they should be propped safely on the rack. Cover the pan tightly with several sheets of aluminum foil, then place in your preheated oven and cook 35-45 minutes, or until the tamale dough appears to have cooked. Remove the tamales from the oven and allow them to set untouched for 15-20 minutes before serving. Serve with pan-sautéed zucchini and enjoy! CROCKPOT INSTRUCTIONS: Pile wrapped tamales in a crockpot, cover and cook on high 5-6 hours, or until the tamale dough is set. Remove the lid 15 minutes before serving, unplug the crockpot and allow them to cool and set before feeding your masses.