Green Corn Tamale, Green Cheese Enchilada, Bean Tostada Recipe

Name: Mi Patio Mexican Restaurants Green Corn Tamale, Green Cheese Enchilada, Bean Tostada Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 cups fresh corn; 2 cups masa harina; 1 tsp baking powder; 1 tsp salt; 1 cups vegetable broth; 2 cups fresh cheese or queso fresco; 2 cups green enchilada sauce; 2 cups black beans; 12 pieces corn tortillas; 1 pieces avocado; 0.5 cups cilantro; 1 pieces lime

Inspired by Mi Patio Mexican Restaurant

Time2h

Serves6

Rice

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Ingredients

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Green Corn Tamale, Green Cheese Enchilada, Bean Tostada

4 cups fresh corn

2 cups masa harina

1 tsp Baking powder

1 tsp Celtic sea salt

1 cups Vegetable broth

2 cups fresh cheese or queso fresco

2 cups green enchilada sauce

2 cups black beans

12 pieces corn tortillas

1 pieces Avocado

1/2 cups Cilantro

1 pieces lime

Method

Green Corn Tamale, Green Cheese Enchilada, Bean Tostada

Prepare the Masa for Tamales

In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually add vegetable broth while mixing until a soft dough forms. Stir in the fresh corn until evenly distributed.

Form and Steam Tamales

Take 2 tablespoons of masa dough and spread it onto a corn husk. Place a small amount of fresh cheese in the center. Fold the husk and place it upright in a steamer pot. Repeat until all dough is used. Steam for 1 hour.

Prepare Enchiladas

Preheat the oven to 375°F (190°C). In a baking dish, pour 1 cup of green enchilada sauce on the bottom. Fill each corn tortilla with black beans and a sprinkle of fresh cheese, roll them up, and place seam-side down in the dish. Pour the remaining sauce over the top and sprinkle with more cheese.

Bake Enchiladas

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.

Assemble Bean Tostadas

In a bowl, mash the avocado with lime juice and a pinch of salt. Spread the mashed avocado on each corn tortilla. Top with black beans and chopped cilantro.

Serve

Serve the tamales warm, topped with extra green enchilada sauce if desired. Plate the enchiladas with a side of additional sauce and serve the tostadas immediately.