CORN, CHEESE AND CHILE VERDE TAMALES - PATI JINICH

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Corn, Cheese and Chile Verde Tamales - Pati Jinich image

Corn, Cheese and Chile Verde Tamales recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños"

Provided by @MakeItYours

Number Of Ingredients 14

4 cups white corn kernels (fresh or thawed frozen)
1/2 cup evaporated milk
1/2 cup unsalted butter (at room temperature)
1 tablespoon sugar
1 cup corn flour for tamales (or masa harina)
1 teaspoon baking soda
1/2 teaspoon kosher or sea salt
1 teaspoon vegetable oil
1 tablespoon vegetable oil
1 cup slivered white onion
1 pound fresh Anaheim chiles (roasted, sweated, peeled, stemmed, seeded and cleaned, sliced into thin strips)
1/2 teaspoon kosher or sea salt
30 dried corn husks (plus more for lining the steamer)
1 1/2 cups grated melting cheese (such as asadero, quesadilla, Oaxaca, Monterey Jack, or mozzarella)

Steps:

  • HowToSection To make the fresh corn masa: Array
  • HowToSection To make the filling: Array
  • HowToSection To assemble the tamales: Array
  • HowToSection To cook the tamales: Array

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