The tamale is a traditional Mesoamerican food dating back to the pre-Columbian era. They generally consist of a seasoned filling individually wrapped in a corn dough and cooked inside a corn husk, which can be discarded after being used as a plate. Steaming is perhaps the most common cooking method although they also can be oven-roasted, fire-roasted, toasted, grilled, barbecued, fried, and boiled. Filling options range from savory to sweet, but typically include meat (usually beef, chicken, or pork), cheese, and vegetables, especially chili peppers. But like many dishes, over the years different kinds have emerged including many regional varieties. Besides the most common Mexican- and Latin American-style of tamales, Native Americans also have several dishes resembling tamales.
Recipe Servings: 12
Ingredients
Directions
- Wash corn husks in fresh water and set aside, covered. Slice kernels off corn cobs.
- Blend corn kernels with cheese in a food processor.
- In a bowl, beat together butter and lard. Add corn mixture to bowl, along with milk, salt, and sugar. Stir until mixture is smooth and well combined. Add milk as necessary to make dough creamy and homogenous.
- Choose 24 larger corn husks. Pat dry. Spread about 2 tablespoons of corn mixture on each husk, leaving a wide border on all sides.
- In the center of each tamale, place a few strips of roasted green chili pepper.
- Fold husk inward and roll tamale so dough wraps around the filling. Tuck long ends of the husk underneath the tamale to make a neat package.
- Heat water in a large steamer. Add tamales to the steaming basket, seam-side down.
- Steam for about 45 minutes.
- Let tamales rest before serving them warm with salsa, refritos, and rice.
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