FRESH CORN TAMALES WITH CHANTERELLES
Provided by Florence Fabricant
Categories dinner, appetizer, main course
Time 1h30m
Yield 16 tamales
Number Of Ingredients 10
Steps:
- Place dried corn husks in warm water to cover for 30 minutes. Meanwhile, heat stock with 6 tablespoons oil to a simmer in a saucepan. Slowly pour in cornmeal, stirring constantly. Add 1 teaspoon salt, or to taste. Cook, stirring, about 30 minutes, until mixture is thick. Fold in fresh corn kernels, cook a few minutes, remove from heat and cover.
- Heat remaining oil in a skillet. Add chanterelles and sauté over medium heat until tender, about 10 minutes. Stir in chipotles. Season to taste with salt. Set aside.
- Drain soaked husks and pat dry on paper towels. Tear 16 long, narrow strips from fresh husks.
- Place a couple tablespoons of cornmeal mixture in center of a soaked husk. Place a scant tablespoon of chanterelle mixture in center of cornmeal. Fold husk up and over filling to make a neat package; tie with a strip of fresh husk. Repeat to make 16 tamales.
- Shortly before serving, line a steamer with fresh husks. Place tamales on husks and steam 20 minutes. To serve, snip ties and open husks. If desired, pass mayonnaise alongside.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 11 grams, Carbohydrate 113 grams, Fat 14 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 565 milligrams, Sugar 3 grams
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Zeeshan Gaming
[email protected]I'm definitely going to be making these tamales for my next party.
saqlain mahi
[email protected]This recipe is a must-try for any tamale lover!
OrcaReflexXx Gaming
[email protected]I can't wait to try this recipe! It looks delicious.
Usama Naeem Rao
[email protected]I would definitely recommend this recipe to anyone who loves tamales or is looking for a new way to use up corn and chanterelles.
Wael Salah
[email protected]The tamales were a little time-consuming to make, but they were definitely worth it.
Nikki Nikki
[email protected]I've never made tamales before, but this recipe made it easy. The tamales turned out great!
JoeAnne Rivers
[email protected]These tamales were a great way to use up some leftover corn and chanterelles.
George Wade
[email protected]I'm not a huge fan of corn, but I loved these tamales! The chanterelles and spices really made them special.
Jorge Lopez
[email protected]The tamales were a little bland for my taste, but I added some salsa and they were perfect.
Sourob Bapary
[email protected]I followed the recipe exactly and the tamales turned out perfectly! They were moist, flavorful, and delicious.
Harbella M. Browne
[email protected]These tamales were so easy to make! I'm definitely going to be making them again.
haider munir
[email protected]The tamales were a little too dry for my liking, but the flavor was still good.
Momina Amjad
[email protected]I had to make a few substitutions because I didn't have all of the ingredients, but the tamales still turned out great!
asif ramzan
[email protected]These tamales were a little too spicy for my taste, but my husband loved them.
Moses Chinangwa
[email protected]I'm not a fan of mushrooms, but I loved these tamales! The corn and spices were so good that I didn't even miss the mushrooms.
Fika Moni
[email protected]I used shiitake mushrooms instead of chanterelles and they turned out great! The tamales were moist and flavorful.
Naylah Torres
[email protected]These tamales were a hit at my last dinner party! The combination of corn, chanterelles, and spices was perfect.