If you are a Tamale lover, you want this recipe.(Actions photos of the pro tamale maker herself, My MOM)
Green Corn Tamales:(makes 12)
-24 ears of fresh corn
-1/2 lb corn meal
-1/4 lb shortening
-1/4 lb unsalted butter
-3/4 cup sugar
-1/2 cup of half and half cream
-1 tsp Salt
-12 one oz strips of cheddar cheese
-24 oz can Orteza chiles
-Parchment paper cut into squares
-White cotton string (optional)
*For best results, corn MUST be fresh (aka: not from a grocery store). We learned this year what a difference it makes when you don't.
1)Husk 24 ears of corn, making sure to keep the husks:
2) Blend Kernels with cornmeal a tsp at a time. In a separate bowl, beat shortening and butter together until creamy, add sugar, half and half, salt, and corn mixture. Stir well:
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3) Prepare Chilis (cutting them into halves or thirds) and Cheese slices:
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4) Assembly:
5) Wrapping. Wrap between 3 and 4 husks around the filling making sure nothing is leaking out:
6) tuck the top of the husk underneath the tamale to make a nice package:
7) Place the tamale on parchment paper (I prefer to do it on the diagonal) and wrap like so:
8) Optional: After wrapping some people like to tie string around the parchment (like a little present), to keep the tamale contents secure. I have found that if you pack the tamales tightly, whether it be in a plastic ziplock to freeze, or into a steamer to cook, they don't come undone.
9) Pack them tightly like soldiers and steam!(about 45 min, check to make sure the water doesn't run out or they burn)
*The cream from the tamale mixture tends to separate easily and drip out. There is no problem with this as long as you are cooking them quickly after assembly. For this same reason you cannot refrigerate them for long or they go bad. Freezing and then thawing is the best way to go if you aren't cooking them that day.
10) And there you have it:
