Blue Corn Vegetable Tamales

Blue Corn Vegetable Tamales

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45 juta s/d 2.5 milyar listing 2017
Blue Corn Vegetable Tamales Blue Corn Vegetable Tamales Blue corn, native to the Southwest, gives these tamales a distinctive, nutty taste. Make them smaller than an entrée tamale and serve them as a side dish instead of a vegetable.
Blue Corn Vegetable Tamales

Blue Corn Vegetable Tamales

Blue corn, native to the Southwest, gives these tamales a distinctive, nutty taste. Make them smaller than an entrée tamale and serve them as a side dish instead of a vegetable. Ingredients :
  • 6 green New Mexico chiles, roasted, peeled, stems and seeds removed, chopped
  • 2 cups (473 mL) whole kernel corn
  • 3/4 cup (177 mL) shredded cheddar cheese
  • 24 corn husks
  • 2 cups (473 mL) coarse blue corn meal
  • 1 teaspoon (5 mL) salt
  • 1/cup (79 mL) lard or shortening
  • 2 cups (473 mL) Classic Chicken Stock
Method :
  1. In a bowl, combine the chiles, corn, and cheese.
  2. Soak the corn husks in water to soften them.
  3. In a separate bowl, mix together the corn meal and salt. Slowly add the broth, stirring with a fork, until the mixture holds together. In a third bowl, whip the lard or shortening until fluffy. Add the masa to the shortening and continue to beat. Drop a teaspoonful (5 mL) of the dough into a glass of cold water. If the dough floats, it is ready. If it sinks, continue to beat it until it floats.
  4. To assemble, select corn husks that measure about 5 × 8 inches (12.5 × 20 cm) or overlap smaller ones together. Place 2 tablespoons (30 mL) of the masa in the center of one husk and pat or spread the dough evenly into a 2 × 3-inch (5 × 7.5 cm) rectangle. Place about 2 to 3 tablespoons (30 to 45 mL) of the filling down the center and top with some cheese. Fold the husk around the masa and filling, being careful not to squeeze the tamale. There are two basic ways of folding the husks. The first is to take two strips of the corn husks and firmly tie each end of the tamale. This method works well with smaller corn husks. The second method is to fold the tapered end over the filled husk, and then fold the remaining end over it. Tie the tamale around the middle with a strip of the corn husk to keep the ends folded down. Assemble and fold all the tamales.
  5. Place a rack in the bottom of a steamer or large pot. Make sure the rack is high enough to keep the tamales above the water. Place the tamales on the rack, folded side down, or, if the pot is large enough, stand them up. Do not pack them tightly, as they need room to expand as they cook. Cover the tamales with additional husks or a towel to absorb the moisture. Bring the water to a boil, reduce to a gentle boil, and steam for an hour for each dozen tamales or until done. To test for doneness, open one end of the husk. If the masa pulls away from the wrapper, it is done.
Yield : 24 tamales Heat Scale : Mild See also recipes  "Southwest Summer Vegetables Recipe" corn tamales, homemade tamales, mexican tamales, vegan tamales, vegetarian tamales, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Blue Corn Vegetable Tamales

Article Categories : American Recipes, Mexican Recipes

Blue Corn Vegetable Tamales

Blue Corn Vegetable Tamales

Blue corn, native to the Southwest, gives these tamales a distinctive, nutty taste. Make them smaller than an entrée tamale and serve them as a side dish instead of a vegetable.

Ingredients :

  • 6 green New Mexico chiles, roasted, peeled, stems and seeds removed, chopped
  • 2 cups (473 mL) whole kernel corn
  • 3/4 cup (177 mL) shredded cheddar cheese
  • 24 corn husks
  • 2 cups (473 mL) coarse blue corn meal
  • 1 teaspoon (5 mL) salt
  • 1/cup (79 mL) lard or shortening
  • 2 cups (473 mL) Classic Chicken Stock

Method :

  1. In a bowl, combine the chiles, corn, and cheese.
  2. Soak the corn husks in water to soften them.
  3. In a separate bowl, mix together the corn meal and salt. Slowly add the broth, stirring with a fork, until the mixture holds together. In a third bowl, whip the lard or shortening until fluffy. Add the masa to the shortening and continue to beat. Drop a teaspoonful (5 mL) of the dough into a glass of cold water. If the dough floats, it is ready. If it sinks, continue to beat it until it floats.
  4. To assemble, select corn husks that measure about 5 × 8 inches (12.5 × 20 cm) or overlap smaller ones together. Place 2 tablespoons (30 mL) of the masa in the center of one husk and pat or spread the dough evenly into a 2 × 3-inch (5 × 7.5 cm) rectangle. Place about 2 to 3 tablespoons (30 to 45 mL) of the filling down the center and top with some cheese. Fold the husk around the masa and filling, being careful not to squeeze the tamale. There are two basic ways of folding the husks. The first is to take two strips of the corn husks and firmly tie each end of the tamale. This method works well with smaller corn husks. The second method is to fold the tapered end over the filled husk, and then fold the remaining end over it. Tie the tamale around the middle with a strip of the corn husk to keep the ends folded down. Assemble and fold all the tamales.
  5. Place a rack in the bottom of a steamer or large pot. Make sure the rack is high enough to keep the tamales above the water. Place the tamales on the rack, folded side down, or, if the pot is large enough, stand them up. Do not pack them tightly, as they need room to expand as they cook. Cover the tamales with additional husks or a towel to absorb the moisture. Bring the water to a boil, reduce to a gentle boil, and steam for an hour for each dozen tamales or until done. To test for doneness, open one end of the husk. If the masa pulls away from the wrapper, it is done.

Yield : 24 tamales
Heat Scale : Mild

See also recipes “Southwest Summer Vegetables Recipe”