Mexican Recipe Tamales

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Fresh Corn Tamales

Mexican Recipe Tamales will be a favorite.


Corn-husked bundles of fresh masa plump with wonderful combinations of sauces, meats, and vegetables.

Basic tamales are usually served as an accompaniment of grilled meats or as an appetizer.

Mexican tamales are a simple and delicious staple of Mexican and Southwestern cuisine.



The mexican cook perfected the art cooking the mexican recipe tamale passing it down from generation to generation.

Traditionally during Christmas celebration and family get together's. The women would assemble the tamales in a factory line fashion being able to turn out dozen of delicious tamales stuffed with various filling, from pork, shrimp, chicken and chorizo to venison, turkey and even lobster.

Once you have sampled the terrific flavors of your own fresh homemade tamales, you will develop a passion for this comforting treat. Start experimenting with the classic mexican tamale recipe, Fresh Corn Tamales, have fun develop your own tamales using left over meats from classic to exotic let your creativity and imagination run wild.

Then by all means share your creation with us!

Fresh Corn Tamales - flavors are terrific!

Fresh Corn Tamales

  • 1 1/2 cups fresh corn kernelsavocados
  • 1/2 cup vegetable shortening, at room temperature
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  • 1 cup masa harina
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  • 2/3 cup yellow cornmeal
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  • 1/4 teaspoon cayenne pepper
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  • 1 teaspoon salt
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  • 1/4 teaspoon ground cumin
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  • 1 teaspoon baking powder
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  • 3/4 cup warm water or chicken stock
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  • 1 cup shredded Monterey Jack cheese (optional)
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  • 1 fresh green pablano chili pepper, roasted, peeled and chopped (optional)
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  • 14 dried corn husk, soaked in warm water to cover for 30 minutes to soften
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    1. In a food processor fitted with the metal blade, place 3/4 cup of the corn kernels and grind until quite smooth. In a bowl using an electric mixer set on medium-high speed, beat the shortening until light and fluffy. I a a second bowl, stir together the masa harina, cornmeal, cayenne pepper, salt, cumin and baking powder. Gradually stir in the warm water or chicken stock until a thick dough forms. Then add the dough to the whipped shortening, mixing until well blended. Stir in the ground corn, the remaining 3/4 cup whole corn kernels and the cheese, green onion and chili, if using. Combine thoroughly; the mixture of this mexican recipe tamales will be quite sticky.

    2. Drain the corn husk and pat dry. Tear 2 of the husks lengthwise into 6 inch strips each, to use for tying the tamales. On a flat work surface, arrange the remaining 12 husks in pairs, with their large ends overlapping by by about 2 inches.

    3. Divide the tamale dough evenly among the 6 pairs of husks, spreading it to the center and leaving about 1 inch at each end uncovered. Toll the corn husks around the dough to enclose completely. Twist each end and then tie with the reserved corn husk strips.

    4. Place the tamales on a steamer rack over boiling water, cover and steam until heated through and the dough separates easily from the husk, about 30 minutes.

    5. Transfer the tamales to individual plates for diner to open at the table.

    Makes Six 4 inch tamales. Serves 6.

    Note: Masa Harina is treated and ground dried corn that , when combined with water, is used for making tamales and tortillas. Masa harina is sold in bags in Mexican markets and well stocked food stores.

    Here a few cookbooks you can add to your Mexican Recipe Tamales collection.

    Tamales 101 : A Beginner's Guide to Making Traditional Tamales

    Tamales by Mark Miller

    Cooking With Two Hot Tamales by Mary Milliken and Susan Feniger

    Mexican Recipe Tamales

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