This is a new recipe we've been experimenting with. The tamales seem to be best when not over stuffed. The poblanos provide a nice kick if you can get firm fresh ones. These freeze well but can tend to dry out a bit when heated in a microwave, having a bowl of water in the microwave with them can help them retain moisture.
Ingredients (makes 10)
- 2 cups corn kernels cut off the cobs OR 2 cups frozen corn
- 1/2 dozen wee poblano chiles
- 1 1/2 cups masa harina
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cumin
- 3 tablespoons butter at room temperature
- 1/3 cup canola oil
- 3/4 cup plus 3 tablespoon water
- 10 fresh corn husks OR 10 dried corn husks soaked in water to soften
- 1 sweet onion roasted & chopped up
- 1 monterey jack cheese slice in each tamale
Instructions for Tamales
Preheat oven to 350 degrees F.
Cook corn in non-stick pan, stirring constantly until golden brown.
Roast poblano chiles in oven then submerge into cold water to loosen the skin. Peel the poblano chiles and chop into small pieces.
Mix masa, baking powder, salt, and cumin together in a small bowl.
Beat butter and oil together until light and creamy (about 5 minutes) in a big bowl.
Add corn to butter mixture and beat for another minute.
Gradually beat 3 tablespoons of masa dry mixture and 3 tablespoons water into butter mixture and beat until light and fluffy (about 1 minute).
Alternately add more masa and water to mixture until dough is smooth and spreadable (about 5 minutes).
Place 1 husk on flat surface and put about 3 tablespoons of dough in the center. Place pieces of poblano, onion, and monterey jack onto dough.
Form husk into a cylinder, leaving 1 inch on each end without dough. Fold ends to the middle. Tie ends - or place folded ends seam side down on 4 inch square piece of foil. Add 1 tablespoon of water and seal foil closed - foil seam on top.
Bake at 350 degrees F for 30 minutes.