Provided by Florence Fabricant
Categories dinner, appetizer, main course
Time 1h30m
Yield 16 tamales
Number Of Ingredients 10
Steps:
- Place dried corn husks in warm water to cover for 30 minutes. Meanwhile, heat stock with 6 tablespoons oil to a simmer in a saucepan. Slowly pour in cornmeal, stirring constantly. Add 1 teaspoon salt, or to taste. Cook, stirring, about 30 minutes, until mixture is thick. Fold in fresh corn kernels, cook a few minutes, remove from heat and cover.
- Heat remaining oil in a skillet. Add chanterelles and sauté over medium heat until tender, about 10 minutes. Stir in chipotles. Season to taste with salt. Set aside.
- Drain soaked husks and pat dry on paper towels. Tear 16 long, narrow strips from fresh husks.
- Place a couple tablespoons of cornmeal mixture in center of a soaked husk. Place a scant tablespoon of chanterelle mixture in center of cornmeal. Fold husk up and over filling to make a neat package; tie with a strip of fresh husk. Repeat to make 16 tamales.
- Shortly before serving, line a steamer with fresh husks. Place tamales on husks and steam 20 minutes. To serve, snip ties and open husks. If desired, pass mayonnaise alongside.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 11 grams, Carbohydrate 113 grams, Fat 14 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 565 milligrams, Sugar 3 grams
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