Ingredients
-
-
2
-
2
-
1
-
1
-
1/3
-
1/3
-
1
-
3/4
-
-
2
-
2
-
1/4
-
1/2
-
1
Directions
Melanie’s Rich and Creamy Green Chili and Corn Tamales, I actually just finished making this dish for my Next Food Network Star audition video I think Karma was on my side today because it came out better than ANY batch of tamales I ever made , These are well worth the time to make Excellent! I also made a creamy green chile sauce to go over them and they were delicious
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Steps
|
1
Done
|
Do All Prep Work With the Corn and Green Chilis. |
|
2
Done
|
Clean and Rinse the Corn Husks. Place in a Large Bowl and Soak in Hot Water For About 30 Minutes. |
|
3
Done
|
Make the Masa by Mixing Together All of the Masa Ingredients With a Mixer. the Consistency Should End Up Similar to a Chocolate Chip Cookie Dough, Slightly Wetter. |
|
4
Done
|
Make the Filling by Stirring Together All of the Filling Ingredients in a Large Bowl. |
|
5
Done
|
Spread Masa in Center of Each Corn Husks. Sometimes You May Need to Use Two Corn Husks to Make It Wide Enough. I Like My Tamales to Be Very Thick and Large, So You Want to Spread It Into a Rectangular Shape Approximately 6 Inches by 3-4 Inches, Depending on the Shape of Your Corn Husks. |
|
6
Done
|
Place a Spoonful of the Filling in the Center of the Masa in Each Corn Husk. |
|
7
Done
|
Roll Like a Burrito, Ensuring the Filling Is Sealed on All Sides With Masa. |
|
8
Done
|
Place in a Steamer and Cook the Batch Together For Approximately 45-60 Minutes. You Want the Masa to Be Cooked but not Overcooked. It Will Still Appear a Bit Wet When Tested, but not Stick to the Corn Husk. |
|
9
Done
|
Serve With a Bit of Shredded Cheese, Fresh Scallions, and Cilantro -- and Sour Cream If You Desire! |
|
10
Done
|
Enjoy! |
