Corn, Cheese and Chili Tamales With Tomatillo-Avocado Salsa
Recipe: #3471
December 12, 2011
Categories: Mexican, Southwest, Christmas, Cinco de Mayo, Steam, Mexican Dinner, more
"My favoite Tamales . . . and worth every minute of the time it takes to prepare! Recipes comes for September 2001 issue of Cooking Light. Cooking time includes soaking time for the corn husk. Note that both the tamales and salsa can be made up to one day in advance!"
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (176.7 g)
- Calories 293.3
- Total Fat - 13.2 g
- Saturated Fat - 4.6 g
- Cholesterol - 19.5 mg
- Sodium - 663.3 mg
- Total Carbohydrate - 31.6 g
- Dietary Fiber - 4.9 g
- Sugars - 4.7 g
- Protein - 14.5 g
- Calcium - 237.9 mg
- Iron - 2 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Tamales:. Selecting 18-20 large clean husks, place in large bowl and fill with warm water. Weight husks down with saucer and soak until soft, separating occasionally, about 2 hours.
Step 2
Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowls, cover tightly with plastic. Let stand 10 minutes. Peel, seed and chop chilies, set aside.
Step 3
To make tamale dough, blend Masa Harina, butter, sugar and 1 teaspoon salt in processor until coarse meal forms. Add broth and blend in (mixture will be crumbly). Transfer masa mixture to large bowl.
Step 4
In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper and 1 1/4 teaspoon salt until coarse puree forms. Stir puree into masa mixture until blended. Add 2 1/2 cups corn to masa mixture.
Step 5
For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough and fill with 1 tablespoon chilies and 1 tablespoon shredded cheese. Using moistened fingertips, press dough over filling to cover and shape into 3 inch long log placed parallel to long edge of husk. Fold 1 long side of husk over filling and roll up to enclose. Tie ends of filled husks tightly with husk strips.
Step 6
Add water to large pot containing steamer insert to reach bottom of insert. Layer tamales in steamer insert. Bring water to boil and cover pot. Steam until tamales are firm (about 1 hour). Be sure to maintain water level in pot, adding adding boiling water to pot as needed. Remove steamer insert when adding water to pot. (Bamboo steamers work great too!)
Step 7
May be made 1 day in advance, cooling slightly before refrigerating. Before serving resteam for approximately 45 minutes
Step 8
Salsa: Cook tomatillos, onion, garlic and chilies in heavy large skilllet over high heat until charred in spots but still firm, turning occsionally, about 5 minutes.
Step 9
Transfer to food processor or blender. Using on/off setting, chop coarsely. Add all remaining ingredients. Blend to course puree.Season with salt and pepper.
Step 10
Cover and Chill (can be made up to 24 hours ahead).
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting corn husks, make sure they are large and clean to ensure the tamales are properly wrapped.
- If you cannot find fresh tomatillos, you can substitute canned tomatillos.
- For a vegan version of the recipe, substitute the butter with vegan margarine and the chicken broth with vegetable broth. The benefit of this substitution is that it makes the recipe suitable for vegans, allowing them to enjoy a delicious tamale dish without compromising their dietary needs.
- For a healthier version of the recipe, substitute the sugar with honey and the cheddar cheese with low-fat cheese. The benefit of this substitution is that it reduces the amount of sugar and fat in the recipe, making it a healthier option without sacrificing the flavor.
Vegetarian Tamales Replace the chicken broth with vegetable broth and omit the cheese and chilies from the filling. Instead, fill the tamales with a mixture of cooked vegetables such as mushrooms, bell peppers, onions, and garlic. Add a tablespoon of your favorite salsa to the filling for a flavorful kick.
Vegetarian and Vegan Tamales Replace the chicken broth and cheese with vegan alternatives. For the filling, use a combination of cooked vegetables such as mushrooms, bell peppers, onions, and garlic. Add a tablespoon of your favorite salsa to the filling for a flavorful kick. For a vegan version, replace the lard or shortening with vegan margarine.
Grilled Zucchini: Grilled zucchini is a great side dish to the tamales. It adds a nice smoky flavor to the meal and is a great way to get your daily dose of vegetables. It's also quick and easy to make, just slice the zucchini, brush it with olive oil, and season with salt and pepper. Then grill it for a few minutes until it's lightly charred.
Cilantro Lime Rice: Cilantro lime rice is a delicious and flavorful side dish that pairs perfectly with tamales. It's easy to make and adds a zesty flavor to the meal. Simply cook the rice according to package directions and stir in freshly chopped cilantro, lime juice, and butter. This dish is sure to be a hit and will provide a nice contrast to the smoky grilled zucchini.
FAQ
Q: How long do I need to soak the corn husks?
A: You need to soak the corn husks for at least 2 hours to make them soft and pliable for wrapping the tamales.
Q: How do I store cooked tamales?
A: Cooked tamales can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat, steam them in a steamer basket for 10 minutes or until heated through.
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Fun facts:
The tomatillo, a key ingredient in the Tomatillo-Avocado Salsa, was a favorite ingredient of the Aztec people. They used it to make a type of salsa called "mole" which was served with their meals.
The city of Puebla, Mexico, is famous for its tamales. The city has a festival every year called the "Tamal Festival" which celebrates the traditional dish.