Green Corn Tamal Recipe
Fresh corn, roasted poblano and jack cheese tamal served with salsa verde and crema
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Ingredients
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Green Corn Tamal
Method
Green Corn Tamal
- 1
Soak dried corn husks in warm water for 20-30 minutes until pliable.
- 2
Roast the poblano peppers over direct flame or under a broiler until the skins blistered and darkened. Place in a covered bowl to steam, then peel, seed, and dice.
- 3
In a bowl, combine the diced poblano peppers with the fresh corn kernels. Reserve 1 cup of this mixture to fold into the masa as texture.
- 4
Prepare the masa dough: In a large bowl, whisk together masa harina, baking powder, and salt. Gradually beat in warm stock and melted lard until the dough is smooth, light, and spreadable.
- 5
Fold the reserved corn-poblano mixture into the masa dough, or keep it as a filling to layer inside the tamales.
- 6
To assemble each tamal: On a soaked corn husk, spread a thin layer of masa, leaving a center area. Place a line of shredded jack cheese and a spoonful of the corn-poblano mixture in the center, then fold the sides of the husk to enclose the filling and tie with a strip of husk if desired.
- 7
Repeat with all remaining husks.
- 8
Arrange the wrapped tamales in a steamer basket, open end up. Steam over simmering water for 60-90 minutes, or until the masa separates easily from the husks.
- 9
Meanwhile, warm the salsa verde and crema for serving.
- 10
Unwrap the tamales and serve hot with salsa verde drizzled on top and a dollop of crema.