Sweet Corn Tamales with Green Chilies and Cheese

If you are at all like me, you love tamales and can't get enough of them.  The only time we would ever have them is when a tamale vendor would come into my husbands work and take orders.  I determined I would make them for myself so I didn't have to wait.  It is not only easy, you can make quite a few at once and if your family will let you, save them.  I always double the recipe
Equipment:
Stand mixer or hand mixer-put the bowl in the freezer to chill while you are getting all of the ingredients out.
Mixing bowl
Bowl scraper
Stock pot with steamer basket insert
Wooden spoon
Spreading knife or spatula

Ingredients:  Makes about 16 tamales
2 cups of instant tamale corn masa mix-you can find it at just about any grocery store.
2 cups of lukewarm broth-Chicken tamales or cheese use chicken broth; beef or pork use beef or pork broth.  You can use water too but the flavor won't be as pronounced.
2 Cups corn-I use organic frozen because it has better flavor than canned.  Process it in the food processor to mash it up well.  You don't want to puree it, but have more of a mashed appearance.
1 tsp baking powder
1/2 tsp salt
2 1/2 Tablespoons sugar
2/3 cup lard, coconut oil, or shortening. 
Corn husks

Instructions:
Corn husks can be purchased, but if you ever have corn on the cob for dinner, you can easily use the corn husks you would normally throw away.
1.  Simply cut of about 1 inch off the bottom and top of the corn cob and then gently remove the husks.  They should peel away easily.
2.  Dry them on a paper towel covered rack and then store in a bag for use later.
When it comes time to use the husks soak them in water while you make the tamale dough then lightly dry and they are ready to use.  If you buy them from the store, you will need to soak them as well.  But, why not save a few dollars and use what you already have?

Tamale Dough:
1.  Combine the corn masa, baking powder, sugar, and salt in a bowl.

2.  Remove the mixer bowl from the freezer and place back on the stand mixer.

3.  Add the fat you selected to the bowl and whip until light and fluffy.  It doesn't increase much in volume but does become slightly lighter and chilling the bowl really helps it not get runny. 
4.  Add the chicken stock slowly to the dry mixture and wisk together until fully combined.  Fold in the mashed corn.

 

5.  Add the mixture to the shortening in the stand mixer bowl one spoon at a time until the dough is completely incorporated and it looks spongy and fluffy.  Scrape down the mixer bowl several times to ensure even mixing.  You know when the masa is ready when it will float in water.  Take a teaspoon amount and put it in 8 oz of cool water.  If it floats then it is ready to use.

 

 

6.  Now it is time to assemble the tamale.  Take a corn husk, you may need to use two if they are small.  Just place them overlapping and the tamale dough will hold them together.  

 

Spread the tamale dough on the corn husk leaving space around the edges for folding.  Add whatever filling you like.  Here it is green chili and cheese.  You can add meat of any kind you like. 

Pull the back of the corn husk up and over the top of the front edge.  This pushes the tamale dough on top of itself.  Then reverse this action and do the front over the back.  The tamale dough should be folded on top of itself now and you can fold up the edges.  

Fold the long, back edge of the corn husk over the dough and then overlap the long, front edge over that.  

 

Now the ends.  Fold the edges over one another like pictured and then tuck the edge under the bottom of the tamale.  Repeat on the other side.  Once you get the hang of this it will go quickly.  If you have used more than one corn husk for the tamale you can see now how it all gets folded up together.  

To ensure the package stays intact, I also take a square piece of parchment paper and wrap the tamale in the same way as the corn husk to ensure it all stays together when cooking. 

 

This is how the tamales look all wrapped up!  Place your tamales in a steamer basket and cover with a wet washcloth, then put the lid on the pot.

Steam for 1 hour then place in a shallow casserole dish to cool. As they cool they will firm up.  

Serve hot with Green Enchilada Sauce (I like the Macayo's brand at Walmart) spooned over the top and then sprinkled with cheese. For a spicier choice spoon baja sauce over the top or eat them plain.  I have offered the sauce before but my family eats them too fast to wait for the sauce to be spooned over their tamales. Also, Spanish Rice goes well with them too.

Enjoy!!!