Green Corn Tamale, Green Cheese Enchilada, Bean Tostada & Rice Recipe
Make Green Corn Tamale, Green Cheese Enchilada, Bean Tostada & Rice Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Green Corn Tamale
Green Cheese Enchilada
Bean Tostada
Rice
Method
Green Corn Tamale
- 1
Prepare the Tamale Dough
In a mixing bowl, combine fresh corn kernels, corn masa, baking powder, vegetable broth, and salt. Mix until a smooth dough forms.
- 2
Prepare the Corn Husk
Soak the husked corn leaves in warm water for 30 minutes to soften them.
- 3
Assemble the Tamales
Take a softened corn husk, spread about 2 tablespoons of the tamale dough in the center, fold the sides, and tie with a strip of corn husk.
- 4
Steam the Tamales
Place the tamales upright in a steamer pot and steam for about 1 hour or until the dough is firm.
Green Cheese Enchilada
- 5
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add fresh spinach and sauté until wilted. Mix in cream cheese until melted and combined.
- 6
Assemble the Enchiladas
In a baking dish, spread a layer of green salsa. Fill each corn tortilla with the spinach and cream cheese mixture, roll up, and place seam side down in the dish.
- 7
Top with Cheese
Pour remaining green salsa over the enchiladas and sprinkle shredded mozzarella cheese on top.
- 8
Bake the Enchiladas
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until cheese is bubbly.
Bean Tostada
- 9
Prepare the Tostadas
Spread refried beans evenly over each tostada shell.
- 10
Top with Vegetables
Layer shredded lettuce and diced tomatoes on top of the beans.
- 11
Add Toppings
Drizzle sour cream over the top and sprinkle with sliced jalapeños.
Rice
- 12
Cook the Rice
In a saucepan, combine long-grain rice, water, and salt. Bring to a boil, then cover and reduce heat to low. Cook for 18-20 minutes or until rice is tender and water is absorbed.