Sweet Corn Tamales

Sweet Corn + Anaheim Chile + Cheddar Cheese + Crema = DELICIOSO
Sweet Corn Tamales

Yield: 10

Ingredients

  • 15 corn husks
  • 3 ¾ cup of sweet corn, cut from the cob or frozen if not in season
  • ½ cup of sugar
  • ¼ cup of flour
  • 4 teaspoons of corn meal
  • ¾ cup butter
  • 1 tsp baking powder
  • 10 strips of cheddar cheese
  • 10 small strips of freshly cooked, skinned and seeded Anaheim chilies (canned will work too-Ortega)

Instructions

  1. In a large container, place the corn husks deep in hot water and cover for a couple hours until they are soft and pliable. Tip* you may need to weigh them down with an inverted plate and a heavy can to keep them submerged.
  2. In a food processor, grind the corn and then add the sugar, flour, corn meal, butter and baking powder. Grind together very well making a Massa.
  3. Drain water from husks. One at a time, flatten out the husks with the narrow end towards you and place 3 oz of Massa spread in the middle of the husk.
  4. Add the strip of cheese and small strip of chili in the middle of the Massa.
  5. Take the left side of the husk and fold it directly over the right side. Fold the narrow bottom end of the husk onto the folded tamale. ** For parties and presentation you can tie with strip of corn husk when serving dry tamales.
  6. As you are making the tamales, stand them up on their rolled ends in a prepared steamer basket. Steam over boiling water for approximately 30-40 minutes, until Massa is firm and holds its shape. *Tip: Cover the tamales in the steamer with a layer of the left-over corn husks. You can also fill empty spaces with gently wadded aluminum foil to prevent them from falling over.
  7. Serve dry with Tapatio and Mexican crema. For a Crema Recipe click here.
http://www.christyvega.com/eat/sweet-corn-tamales/

Chicken Tamale

Ingredients

  • 1 whole, cage-free, all natural chicken, cut into pieces (keep bones on for flavor)
  • 1 small onion, chopped into large pieces
  • ½ head of fresh, minced garlic
  • 1 tablespoon salt
  • 15 Corn Husks
  • 25 ounce Massa (Virgin)
  • 1 tablespoon chili paste
  • ½ teaspoon baking powder
  • 1 ¼ teaspoon salt
  • ¼ cup canola oil
  • 1 cup water

Instructions

  1. Immerse chicken in big pot of water. Add onions, garlic and salt. Cover and set to medium heat.
  2. Boil together for 35-40 minutes or until chicken is fully cooked.
  3. Once chicken is fully cooked, remove from water, cool to touch and debone.
  4. Shred the chicken, place in large mixing bowl.
  5. Pour flavoring salsa over chicken and mix with hands.
  6. In a large container, place the corn husks deep in hot water and cover for a couple hours until they are soft and pliable. Tip: you may need to weigh them down with an inverted plate and a heavy can to keep them submerged.
  7. In an electric mixer add Massa to the bowl. At medium-low speed add the following ingredients one at a time: chili paste, baking powder, salt, oil and water. Mix everything until it gets soft and heavy.
  8. Drain water from husks. One at a time, flatten out the husks with the narrow end towards you and place 2.5oz (a little more than 1/4 cup) of Massa on the middle of the corn husk, leaving a little more room at the bottom of the husk. Add 1.5oz of chicken filling in the middle of the Massa.
  9. Take the left side of the husk and fold it directly over the right side. Fold the narrow bottom end of the husk onto the folded tamale. ** For parties and presentation you can tie with strip of corn husk when serving dry tamales.
  10. As you are making the tamales, stand them up on their rolled ends in a prepared steamer basket. Steam over boiling water for approximately 30-40 minutes until Massa is firm and holds its shape. Tip: Cover the tamales in the steamer with a layer of the left over corn husks. You can also fill empty spaces with gently wadded aluminum foil to prevent them from falling over.
  11. In Casa Vega we serve them “oven-style”: gently remove the tamale from the husk and plate. Cover with homemade enchilada sauce, sprinkle with cheddar and jack cheese and cook in hot oven for 2-3 min until cheese is melted.
  12. At home we serve them dry: Let everyone unroll their own tamale and serve with Tapatio and Mexican Crema. For a Crema Recipe click here.
http://www.christyvega.com/eat/sweet-corn-tamales/

Beef Tamales

Ingredients

  • 2 pounds all- natural chuck tender
  • 1 small onion
  • ½ head of garlic
  • 1 tablespoon salt
  • Salsa to taste

Instructions

  1. Immerse beef in large pot of water. Add onions, garlic and salt and bring to a boil. As soon as water boils, reduce heat to a simmer and cover the pot. Allow to simmer for several hours. The meat should be medium rare when it’s ready and shreds easily.
  2. When beef is done, remove from pot and allow to cool slightly and shred.
  3. Place shredded beef in large mixing bowl. Pour in flavoring salsa and mix with hands.
  4. In a large container, place the corn husks deep in hot water and cover for a couple hours until they are soft and pliable. Tip: you may need to weigh them down with an inverted plate and a heavy can to keep them submerged.
  5. In an electric mixer add Massa to the bowl. At medium-low speed add the following ingredients one at a time: chili paste, baking powder, salt, oil and water. Mix everything until it gets soft and heavy.
  6. Drain water from husks. One at a time, flatten out the husks with the narrow end towards you and place 2.5oz (a little more than 1/4 cup) of Massa on the middle of the corn husk, leaving a little more room at the bottom of the husk. Add 1.5oz of beef filling in the middle of the Massa.
  7. Take the left side of the husk and fold it directly over the right side. Fold the narrow bottom end of the husk onto the folded tamale. ** For parties and presentation you can tie with strip of corn husk when serving dry tamales.
  8. As you are making the tamales, stand them up on their rolled ends in a prepared steamer basket. Steam over boiling water for approximately 30-40 minutes until Massa is firm and holds its shape. Tip: Cover the tamales in the steamer with a layer of the left over corn husks. You can also fill empty spaces with gently wadded aluminum foil to prevent them from falling over.
  9. In Casa Vega we serve them “oven-style”: gently remove the tamale from the husk and plate. Cover with homemade enchilada sauce, sprinkle with cheddar and jack cheese and cook in hot oven for 2-3 min until cheese is melted.
  10. At home we serve them dry: Let everyone unroll their own tamale and serve with Tapatio and Mexican Crema. For a Crema Recipe click here.
http://www.christyvega.com/eat/sweet-corn-tamales/