Great Green Corn Tamales
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
For the Masa:
- 3/4 cup lard
- 2-1/2 teaspoons baking powder
- 1 Tablespoon Casa M Spice Co® Chain Reaction®
- 3 cups instant corn masa (for tamales)
- 3 cups chicken broth
For the Green Corn Filling:
- 1 Tablespoon butter
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 2 cups sweet corn kernels
- 1 teaspoon Casa M Spice Co® Chain Reaction®
- 10 Anaheim or Hatch green chiles, charred, stemmed, peeled, seeded, and chopped.
- 18 oz Oaxaca cheese (queso Oaxaca), pulled
LET’S GET COOKING
Clean husks making sure that you remove all debris. Place cleaned husks in a large bowl and cover with hot water. Place a heavy item on top to keep them submerged. Leave for about 1 hour.
While they rest, char the Anaheim peppers over an open flame on your stove. Once done, place in a bowl. Cover and allow to sweat while you prepare the rest of the tamale ingredients.
In a small pot, heat up the chicken broth. It doesn’t have to boil, just needs to be hot.
For the masa, add lard to the stand mixer. Mix for about 5 minutes. Add baking powder and Casa M Spice Co® Chain Reaction®. Then add about 1/3 of masa. Start mixer on medium. Add about 1/3 of the chicken broth. Continue to add bits of the masa and chicken broth until all is in the mixer. Mix for 15 minutes.
While masa is mixing, peel the charred peppers. Remove stems and most of the seeds. Once done, chop finely.
Add butter to a skillet over medium high-heat. Once butter is melted, add onions, garlic and Casa M Spice Co® Chain Reaction®. Add corn and chopped peppers. Mix well. Cook until heated through.
While its heating through, grate the cheese. Set aside for assembling tamales.
Remove husks from water and quickly pat dry. Add about 2 to 3 tablespoons Masa mixture over about ¾ of the top of the corn husk. Make sure you are placing it on the softer side of the husk. Add about 1 tbs cheese and desired amount of green corn mixture. Roll tamale and tuck the bottom upwards.
Place tamales upright in a steamer pot. Cover with husks and steam for 2 hours.
Once done, remove husks on top and remove the tamales to a plate for serving. Open tamales when ready to serve and top with desired toppings.