TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)
I long for tamales de elote. But our Mexican corn cannot be swapped with US sweet corn, so this tamale recipe uses regular masa with sweet corn added.
Provided by Zarela Martinez
Categories Hominy/Cornmeal/Masa Mexico Corn Chile Pepper Poblano Wheat/Gluten-Free Soy Free Tree Nut Free Dinner Christmas
Number Of Ingredients 9
Steps:
- Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
- Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
- Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
- Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.
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Charliebats Nyax
[email protected]Not a fan.
Faizaan Tariq
[email protected]Easy to make and so tasty!
Nanthakumar Robinson
[email protected]Meh.
Chelsea Allworth
[email protected]Will definitely make again!
Emilrose Bulawit
[email protected]Delicious!
Ola Atkinson
[email protected]These tamales were okay, but I've had better. I think the masa was a little too thick.
Jaihon PJR
[email protected]I'm not sure what I did wrong, but my tamales turned out dry and crumbly. I'm going to try again with a different recipe.
Nabaa Esmael
[email protected]These tamales took a bit longer to make than I expected, but they were worth the effort. They were so delicious!
Zymirah Lawrence
[email protected]I had a hard time finding corn husks, but I was able to find them at a local Mexican grocery store. Once I had all the ingredients, the tamales were easy to make.
tianarose zimowa
[email protected]These tamales were a bit too spicy for my taste, but they were still very good. I think next time I'll use less poblano chiles.
Habu Vai
[email protected]I've made these tamales several times now, and they're always perfect. The recipe is easy to follow, and the results are always delicious.
Ayaan Adam & Eliza Waheed
[email protected]These tamales are so easy to make, and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them for later.
Sueupa Shrestha
[email protected]I'm not usually a fan of tamales, but these were amazing! The masa was fluffy and flavorful, and the filling was perfectly seasoned. I especially loved the roasted poblano chiles.
Makabeko Ngquvati
[email protected]These tamales were a huge hit at my family dinner! The corn and poblano chiles gave them a unique and delicious flavor. I'll definitely be making them again.