Ingredients
- 60 dried corn husks 40 for tamales/20 for tying strips
- 1 cup warm water
- 6 cups fresh corn kernels
- 2 cups masa harina
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons canola oil
- 1 tablespoon olive oil extra virgin
- 1/2 cup red bell pepper deseeded and diced
- 1/2 cup green bell pepper deseeded and diced
- 4 tablespoons yellow onion peeled and diced
- 1/4 teaspoon crushed red pepper flakes
- 16 tomatillos husked and rinsed
- 1 jalapeño pepper halved and deseeded
- 3 cloves garlic
- 3 limes juiced
- 6 tablespoons cilantro chopped
- 1/2 teaspoon salt
Servings: tamales
Units:
Instructions
- Prepare your mise en place.
- Soak corn husks in a bowl of water for 10 minutes. Drain and rinse well. Pat dry and set aside.
- Place 5 cups of the corn kernels in a food processor. Process until coarsely pureed.
- Combine the pureed corn, masa harina, lukewarm water, baking powder, salt and vegetable oil in a large bowl. Mix until well blended. Set aside.
- Meanwhile, heat olive oil medium heat. Add pepper, onion and red pepper flakes. Saute for 7-10 minutes, or until vegetables are soft.
- Transfer the vegetables to a food processor. Add tomatillo, jalapeno, garlic, lime juice, cilantro and salt. Process until smooth.
- Place a soaked corn husk on a flat surface.
- Place 3 tablespoons of the masa mixture in the center of the corn husk.
- Flatten the masa mixture with your hand. Form a small well in the center of the mixture.
- Add 1 tablespoon of sautéed vegetables to the well.
- Fold the long side of the corn husk over the filling to cover. Fold over the ends so that they overlap.
- Tie with a thin strip torn from an extra soaked husk.
- Repeat to make 40 tamales in all.
- 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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