Vegetable Tamales

Vegetable Tamales
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Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Vegetable Tamales
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  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Ingredients
Servings: tamales
Units:
Instructions
  1. Prepare your mise en place.
  2. Soak corn husks in a bowl of water for 10 minutes. Drain and rinse well. Pat dry and set aside.
  3. Place 5 cups of the corn kernels in a food processor. Process until coarsely pureed.
  4. Combine the pureed corn, masa harina, lukewarm water, baking powder, salt and vegetable oil in a large bowl. Mix until well blended. Set aside.
  5. Meanwhile, heat olive oil medium heat. Add pepper, onion and red pepper flakes. Saute for 7-10 minutes, or until vegetables are soft.
  6. Transfer the vegetables to a food processor. Add tomatillo, jalapeno, garlic, lime juice, cilantro and salt. Process until smooth.
  7. Place a soaked corn husk on a flat surface.
  8. Place 3 tablespoons of the masa mixture in the center of the corn husk.
  9. Flatten the masa mixture with your hand. Form a small well in the center of the mixture.
  10. Add 1 tablespoon of sautéed vegetables to the well.
  11. Fold the long side of the corn husk over the filling to cover. Fold over the ends so that they overlap.
  12. Tie with a thin strip torn from an extra soaked husk.
  13. Repeat to make 40 tamales in all.
  14. In a large saucepan, bring 2-3 inches of water to boil. Place tamales on a perforated rack and position just above the water. Cover and steam for 1-1.5 hours, or until masa mixture is firm.
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Southwest Succotash

Southwest Succotash
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Rating: 4.5
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Servings
8 servings
Servings
8 servings
Southwest Succotash
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Votes: 2
Rating: 4.5
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat broiler.
  3. Cut poblano chili in half lengthwise; discard seeds and membranes.
  4. Place chili halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
  5. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.
  6. Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook until tender. Drain.
  7. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; sauté 6 minutes.
  8. Add garlic; sauté 1 minute.
  9. Stir in beans or peas and corn; sauté 6 minutes or until corn is tender.
  10. Add poblano and tomatoes; cook 2 minutes.
  11. Remove from heat; stir in chopped cilantro, juice, salt, and black pepper.
  12. Garnish with cilantro sprigs. Enjoy!
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