Best 2 Corn Cheese And Chili Tamales With Tomatillo Avocado Salsa Recipes
Indulge in a culinary journey with our tantalizing Corn Cheese and Chili Tamales paired with a refreshing Tomatillo Avocado Salsa. These delightful tamales, crafted with a harmonious blend of sweet corn, gooey cheese, and savory chili, are wrapped in tender corn husks and steamed to perfection. Accompanied by a vibrant tomatillo avocado salsa, boasting a medley of tangy tomatillos, creamy avocado, and a hint of spice, this dish is a symphony of flavors that will captivate your taste buds. Prepare to embark on a culinary adventure with our easy-to-follow recipes, detailed instructions, and helpful tips for creating this authentic Mexican delicacy in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
CORN, CHEESE AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA
My favoite Tamales . . . and worth every minute of the time it takes to prepare! Recipes comes for September 2001 issue of Cooking Light. Prep time includes soaking time.
Provided by Galley Wench
Categories Mexican
Time 3h45m
Yield 18 tamales
Number Of Ingredients 18
Steps:
- Salsa:.
- Cook tomatillos, onion, garlic and chilies in heavy large skilllet over high heat until charred in spots but still firm, turning occsionally, about 5 minutes.
- Transfer to food processor or blender.
- Using on/off setting, chop coarsely.
- Add all remaining ingredients.
- Blend to course puree.
- Season with salt and pepper.
- Cover and Chill (can be made up to 24 hours ahead).
- Tamales:.
- Selecting 18-20 large clean husks, place in large bowl and fill with warm water.
- Weight husks down with saucer and soak until soft, separating occasionally, about 2 hours.
- Form 36 ties by tearing several husks into 1/2 in wide strips.
- Char chilies directly over gas flame or under broiler until blackened on all sides.
- Place in medium bowls, cover tightly with plastic.
- Let stand 10 minutes.
- Peel, seed and chop chilies, set aside.
- To make dough, blend Masa Harina, butter, sugar and 1 teaspoon salt in processor until coarse meal forms.
- Add broth and blend in (mixture will be crumbly).
- Transfer masa mixture to large bowl.
- In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper and 1 1/4 teaspoon salt until coarse puree forms.
- Stir puree into masa mixture until blended.
- Add 2 1/2 cups corn to masa mixture.
- For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk.
- Make depression in center of dough and fill with 1 tablespoon chilies and 1 tablespoon shredded cheese.
- Using moistened fingertips, press dough over filling to cover and shape into 3 inch long log placed parallel to long edge of husk.
- Fold 1 long side of husk over filling and roll up to enclose.
- Tie ends of filled husks tightly with husk strips.
- Add water to large pot containing steamer insert to reach bottom of insert.
- Layer tamales in steamer insert.
- Bring water to boil and cover pot.
- Steam until tamales are firm (about 1 hour).
- Be sure to maintain water level in pot, adding adding boiling water to pot as needed.
- Remove steamer insert when adding water to pot.
- May be made 1 day in advance, cooling slightly before refrigerating.
- Before serving resteam for approximately 45 minutes to heat thoroughly).
Nutrition Facts : Calories 262.8, Fat 14.5, SaturatedFat 7, Cholesterol 29.9, Sodium 404.2, Carbohydrate 28.2, Fiber 3.5, Sugar 4.8, Protein 8.7
CHILI CHEESE CORN
"I got this yummy corn recipe from a co-worker more than 10 years ago," writes Nadene Melton from Euless, Texas. "It's so easy and tasty that it's become a favorite in our family-especially for holidays or special meals. I've had many requests for the recipe." TIP: To turn Nadene's creamy side dish into a convenient meal, simply add cooked chicken, beef or shrimp. Serve with a leafy tossed salad and crusty loaf of bread.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine cream cheese and butter. Cook and stir over medium heat for 4-5 minutes or until smooth. Stir in the remaining ingredients. Cook for 5 minutes or until heated through. Serve with a slotted spoon.
Nutrition Facts : Calories 264 calories, Fat 19g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 371mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.
Tips:
- To make the tamales ahead of time, cook them according to the recipe, then let them cool completely. Wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw the tamales in the refrigerator overnight or at room temperature for several hours. Then, steam them over a pot of boiling water for 10-15 minutes, or until heated through.
- If you don't have a steamer, you can also cook the tamales in a large pot of boiling water. Place the tamales in a single layer in a colander or steamer basket, then place the colander or steamer basket in the pot. Cover the pot and steam the tamales for 10-15 minutes, or until heated through.
- To make the tomatillo-avocado salsa ahead of time, simply chop the tomatoes, avocado, onion, and cilantro and combine them in a bowl. Stir in the lime juice and salt, and refrigerate for at least 30 minutes before serving.
- Serve the tamales with the tomatillo-avocado salsa, sour cream, and guacamole.
Conclusion:
These corn, cheese, and chili tamales with tomatillo-avocado salsa are a delicious and festive dish that is perfect for any occasion. They are easy to make and can be prepared ahead of time, making them a great option for busy families. The tamales are filled with a flavorful combination of corn, cheese, chili, and spices, and the tomatillo-avocado salsa adds a bright and refreshing flavor. Whether you are serving them for a special occasion or a casual family dinner, these tamales are sure to be a hit.
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