El Dorado Cantina Sweet Corn Tamales Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
El Dorado Cantina Sweet Corn Tamales
1 tablespoon corn oil
3 cups fresh corn kernels
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1 tablespoon semolina flour
1 teaspoon salt
1/2 teaspoon fresh ground white pepper
1/4 cup heavy cream
1 large egg
6 cornhusks, soaked
Heat the corn oil in a saucepan. Add the corn and bell peppers and
sauté over medium heat for 10 to 12 minutes, stirring frequently,
until tender. Remove from heat and let cool to room temperature.
Transfer 3/4 of this mixture to a blender and blend for 1 minute. Do
not over-mix. Add the remainder of the mixture and other ingredients
and pulse until thoroughly combined.
Place one of the cornhusks on a flat surface. Scoop about 3 ounces
of the mixture into the husk. Close the sides of the husk around the
mixture twisting both ends.
Tie both ends of the tamales with a strip of husk 1/2 inch wide.
Stuff and tie the remaining tamales and set aside.
In a large saucepot place two inches of water and a vegetable
basket. Place the tamales in the basket, cover and heat over a
medium boil for 50 minutes.
Serve tamales hot.
Source: El Dorado Cantina,
Brentwood, California - Consulting Chef John Rivera Sedlar -
Executive Chef Salvador Morales
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