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Ingredients:
1/2 cup milk
1 1/3 cup roasted fresh corn kernels
1 cup masa harina
14 tbsp butter, softened
1 tsp baking powder
1/2 tsp salt
1/2 cup chiles poblanos, finely diced
1/2 cup jack cheese
8 dried corn husks
Instructions:
Soak husks in hot water until pliable. In a saut pan simmer the milk
and corn together over medium heat until the corn becomes soft (about
10 minutes. Strain the corn, reserve 1 cup, and pure the remainder
with the milk. Add the pure to the masa harina, and mix with a spoon
or whisk. In a large bowl, whip the butter, baking powder, and salt
together until light and fluffy. Incorporate the masa in 2 oz
increments, whisking until light and fluffy (about 10 to 15 minutes
total). Fold in the green chile, remaining corn and cheese.
Divide masa evenly between the corn husks, roll and tie tamales and
steam for 30 minutes. Let cool slightly and serve.
per Emily Jorge
Fidonet COOKING echo
Servings: 4
I will not eat oysters. I want my food dead - not sick, not wounded - dead. Woody Allen
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