Best 4 El Cholos Green Corn Tamales Recipes
**Embrace the Flavors of El Cholo's Green Corn Tamales: A Culinary Symphony of Tradition and Taste**
Originating from the heart of Los Angeles, El Cholo's Green Corn Tamales have tantalized taste buds for generations. These delectable tamales, handcrafted with love and expertise, embody the essence of Mexican culinary heritage. Immerse yourself in the vibrant flavors of fresh green corn, expertly blended with savory fillings, all enveloped in a soft and pillowy masa. Discover the secrets behind this iconic dish as we unveil the treasured recipes that bring El Cholo's Green Corn Tamales to life.
**A Culinary Journey Through El Cholo's Tamale Delights**
- **Classic El Cholo's Green Corn Tamales:** Experience the original magic of El Cholo's Green Corn Tamales, featuring a harmonious blend of green corn masa, tender chicken, and a savory red chile sauce.
- **El Cholo's Green Corn Tamales with Cheese:** Indulge in a cheesy delight as Oaxaca cheese melts harmoniously into the green corn masa, creating a symphony of flavors and textures.
- **El Cholo's Green Corn Tamales with Pork:** Embark on a culinary adventure with these tamales filled with succulent pork, slow-cooked in a rich and aromatic red chile sauce.
- **El Cholo's Green Corn Tamales with Salsa Verde:** Explore the vibrant flavors of salsa verde, a tangy and herbaceous sauce that complements the green corn masa and tender chicken filling.
- **El Cholo's Green Corn Tamales with Guacamole:** Experience the perfect balance of flavors as creamy guacamole adds a refreshing touch to the savory green corn tamales and chicken filling.
- **El Cholo's Green Corn Tamales with Black Beans and Corn:** Dive into a hearty and wholesome combination of black beans, corn, and green corn masa, creating a delightful vegetarian option.
**Unveiling the Secrets of El Cholo's Tamale Mastery**
As you embark on your culinary journey, uncover the secrets behind El Cholo's Green Corn Tamales. Learn the art of selecting the perfect corn, mastering the masa dough, and creating flavorful fillings that burst with character. Discover the techniques for assembling and steaming the tamales to achieve that perfect texture and taste.
**Savor the Legacy of El Cholo's Green Corn Tamales**
With El Cholo's Green Corn Tamales, you'll embark on a culinary journey that celebrates tradition, authenticity, and the vibrant flavors of Mexican cuisine. Whether you're a seasoned home cook or just starting your culinary adventure, these recipes will guide you in creating a dish that tantalizes taste buds and leaves a lasting impression. Get ready to savor the legacy of El Cholo's Green Corn Tamales, a testament to the enduring power of culinary heritage.
EASY CORN TAMALES
Provided by Marcela Valladolid
Time 1h50m
Yield 20 tamales
Number Of Ingredients 8
Steps:
- Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
- In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
- Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.
- Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.
GREEN CORN TAMALE
Steps:
- Shuck corn, reserving a dozen or so large husks. Wash husks and lay flat in a dish of water to keep moist. Remove silks from corn and cut corn off cobs deeply. A corn cutter can be used, but I stand each ear upright in a large shallow bowl and cut from top to bottom with a sharp knife. The corn can be chopped in a food processor, blender, or food grinder - or with a metate, a three legged grinding stone that still is in use in the Southwest and Mexico. Grind the corn until it is doughy, though small pieces of fiber will remain. Season with salt and butter. Stir in enough corn meal to form a dough that holds its shape when pressed in the hand. If too crumbly, add more butter or a little water.
- Line a well greased 2 quart baking dish with corn husks, letting ends extend above rim. Spread a thin layer of the corn mixture over husks to anchor them. Sprinkle cheese over corn, then distribute chiles evenly in baking dish. Cover with remaining corn dough, fold husks over tamale, and press into top. Press additional husks into tamale. Preheat oven to 350 degrees and bake until firm but not dry, about 45 minutes. If top dries out before tamale is set, cover with foil. Serve hot with barbecued meat or beans.
EL CHOLLO GREEN CORN TAMALES RECIPE - (4.5/5)
Provided by kmad
Number Of Ingredients 9
Steps:
- Remove husks from the corn and save. Remove kernals from cob with a sharp knife and grind the corn to a dough like consistancy, set aside. Mix cornmeal, shortening, salt and sugar together and add ground corn. Mix together. Place 4 tablespoons of mixutre into center of corn husk, top with strip of chili and add cheese. Fold husk in half. Steam for 1 hour and serve. Can be made into a tamale pie. Place dough in dish, top with chili and cheese back at 350 degrees for 20 minutes
EL CHOLO'S GREEN CORN TAMALES
Categories Corn
Number Of Ingredients 0
Steps:
- Special equipment: Parchment paper. Cut both ends of corn, remove husks and save for wrapping. Cut corn kernels off the cob. In a food processor, grind the kernels with the cornmeal. Beat shortening and butter together until creamy. Add the sugar, half & half and salt. Add the corn mixture and mix well. For each tamale, overlap 2 corn husks. Spread some of the corn mixture onto the husks. Place 1 cheese strip and 1 chile strip on top of the mixture. Top with more corn masa. Bring the edges of the corn husks over the filling to cover completely. Place the husk on a piece of square parchment paper. Fold ends of corn husks, then fold sides of parchment over tamale and fold up ends. Tie string around ends to hold in place. Continue until all tamales are tied. Place on a rack and steam approximately 35 to 45 minutes.Recipe courtesy of El CholoRead more at: http://www.foodnetwork.com/recipes/el-cholos-green-corn-tamales-recipe.html?oc=linkback
Tips:
- For authentic tamales, use fresh corn and husk. If using frozen corn, thaw it completely before using.
- Soak the corn husks in warm water for at least 30 minutes before using. This will make them pliable and easy to work with.
- When spreading the masa on the corn husks, leave about 1 inch of space at the top for folding.
- To prevent the tamales from sticking to the steamer, place a layer of corn husks or banana leaves on the bottom of the steamer.
- Steam the tamales for at least 1 hour, or until the masa is cooked through.
- To check if the tamales are done, insert a toothpick into the center. If it comes out clean, the tamales are done.
- Serve the tamales immediately, or store them in the refrigerator for up to 3 days.
Conclusion:
El Cholo's Green Corn Tamales are a delicious and authentic Mexican dish. Made with fresh corn, masa, and a variety of fillings, these tamales are sure to please everyone at your table. With a little planning and effort, you can easily make these tamales at home. So next time you're looking for a special dish to serve, give El Cholo's Green Corn Tamales a try.
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