Thursday, August 26, 2010

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
  • 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!

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