Aunt Chilada's Green Corn Tamales
For tamale
5 pounds masa
2 (27 ounce) cans creamed corn
3/4 gallon lard
12 ounce water
12 tablespoons salt
Corn husks
Cheese for topping
For filling
5 pounds long green chiles
5 tomatoes
1 yellow onion, diced
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic
For tamales: In a mixing bowl, combine all ingredients except corn
husks and cheese until well incorporated.
For filling: Roast and peel chiles. Roast tomatoes on a skillet; let
cool then peel off skin. In a large skillet, add chiles, onion,
tomatoes, salt, pepper and garlic. Remove from heat and let cool. In
a large mixing bowl, hand-crush your cooled chile mixture.
Select a large corn husk, spread 3 to 4 tablespoons of the masa
mixture across top of husk. Place chile mixture over masa and top
with pinch of cheese. Fold over and pull up bottom. Steam in wax
paper for 45 minutes. Source: Chef Jessie
Gonzales, Aunt Chilada's - Phoenix, Arizona |