Sunday, November 9, 2014

Holy Hot Tamales!

Hola Amigos,

Today's project is for the future- it is also of the future, in that we will come together virtually, on December 7th., to make together, for the first time, Sweet Corn Tamales.  I have never made them, and you might not have either, so you can take the ensuing weeks to gather your courage and materials.

Your shopping list:

frozen corn (3 and 3/4 cups worth- I got two packages- will it be enough?)
baking powder
cheddar cheese
green canned chiles

optional, for serving:

Mexican Crema or sour cream
red hot sauce

Here is a video that tells and shows all:

That was fast, eh?  By the way, for the close listeners, 3/4 of a cup of sweet corn is not correct- she has more than that in her bowl- let's follow the written recipe and hope for the best!  Ok, here is what you will need and how to make them in written form:

Casa Vega's Sweet Corn Tamales

15 corn husks
3 3/4 cups sweet corn- frozen
1/2 cup sugar
1/4 cup flour
4 teaspoons cornmeal
3/4 cup melted butter
1 teaspoon baking powder

10 strips of cheddar cheese
10 small strips of Anaheim chiles, cooked, skinned and seeded, or Ortega Chiles from a can.

The corn husks must be soaked, submerged in hot water for a couple of hours, until they are soft and pliable.  Drain them before wrapping your masa in them.

Make the Masa by grinding the defrosted frozen corn in a food processor- then add the sugar, flour, cornmeal, melted butter and baking powder.  Process well.

Fill the tamales as demonstrated in the video- with the cheese and chiles.  Fold them up, and steam them up.  Serve them with Mexican Crema or sour cream, and a red hot sauce, like Tapatio.

A little musical inspiration?