The tamale verdict is out!

Much to my anticipation, the tamales were a hit! My friends and I scarfed down 12 at Ravinia and they have now asked for my recipe. As you know, I began with Ingrid Hoffman's version of chicken tamales and began making changes.

To get started, you'll need:

• 14 large corn husks
• 5 finely chopped chipotles in adobo sauce
• 4 oz. can of diced green chiles
• 2 cups of bottled salsa verde
• 2 ears of fresh corn off of the cob
• 1/2 cup frozen peas
• 1/2 cup chopped cilantro
• 1 cup shredded mexican-blend cheese
• 2 cups instant corn maza

Directions:

• Soak the corn husks in warm water for 30 minutes
• While the husks are soaking:
• Combine the chipotles, green chiles, corn, peas, salsa, cheese and cilantro in a bowl
• Add the corn maza and stir until mixed evenly
• Remove 2 husks from the water and cut into thin strips for tying the tamales and put aside
• Unfold a husk, wide-end up and place approximately 2/3 cup of the mixture on the center of the top edge. Mold into a 4-by-2-inch rectangle.
• Fold in both sides of the husk. Then fold up the bottom end and tie with one of the strips. 
• After all 12 tamales are assembled, place in a steamer basket with the closed-end facing down. 
• Pour one inch of water in the bottom of a large pot, place the steamer basket in the pot and close tightly with a lid.
• Steam the tamales over medium-to-high heat for 45 minutes, adding more water as needed.
• Remove the tamales from the pot and allow them to cool and firm up.
• Serve with additional salsa verde.

This recipe is so easy and delicious. For one stop shopping, head to Whole Foods. If you don't own a steamer basket, I purchased this one from Sur La Table for just $8. Hope you enjoy!