Recipes from Mexico :: Mexican Tamale Recipes
30 to 35 dried corn husks
2 Tbsp. oil or shortening
1 med. onion, finely chopped (about 1 c.)
2 garlic cloves, minced
2 poblano chiles, roasted, peeled, tops removed, seeded and diced
2 c. fresh or drained canned corn kernels
1 1/2 Tbsp. chopped fresh cilantro
Salt to taste
1/2 recipe Basic Tamale Dough
Place corn husks in a large bowl, cover with boiling water, and soak for at least 1 hour.
Heat oil in a large skillet over high heat. Cook onion and garlic until golden, 2 to 3 mins. Reduce heat to med. Add poblano chiles and cook 2 mins. longer. Stir in corn kernels and cilantro; cook until moisture has evaporated, about another 3 mins. Season with salt. Cool thoroughly.
Fold or beat corn mixture into the prepared tamale dough, until in an even way distributed. Fill, fold and steam the tamales as illustrated (shown at left), using about 1/4 c. of the tamale dough mixture for each husk.
Serve with salsa.
Makes 30 to 35 tamales.
