Tamales

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
280
protein 
13 g
sodium 
593 mg
carbohydrates 
40 g
fat 
9 g
fiber  
7 g
cholesterol 
6 mg
Servings 
4
Ingredients 

8 corn husks for tamales
1 cup masa harina
1 Tbsp extra virgin olive oil
2 Tbsp cane sugar
1 tsp sea salt
½ cup vegetable stock
1½ cups frozen corn, thawed
½ tsp baking powder
Pinch chipotle pepper powder
½ cup grated cheddar cheese
1 cup green chili strips

Tomatillo Sauce
12 oz tomatillos, roasted
¼ jalapeño pepper, minced
¼ tsp oregano
2 tsp fresh chopped cilantro
1 tsp fresh minced garlic
¼ tsp sea salt
1 tsp fresh lime juice

To roll tamales, open soaked corn husk and lay on a flat surface. Place tamale mixture 1 inch from bottom edge of husk leaving at least 1 inch of space on each side. Fold in sides, roll and place in steamer basket, seam side down.
Instructions 
  1. Soak corn husks in warm water for 1 hour.
  2. In the bowl of a food processor, combine masa, olive oil, sugar, salt, vegetable stock and process until crumbly. Add ½ of corn and process briefly. Pour into a large bowl.
  3. In a blender container, combine remaining corn, vegetable stock, baking powder, and chipotle powder and puree until creamy. Add to masa mixture and mix well.
  4. Portion ¼ cup mixture onto each corn husk and top with 1 tablespoon cheddar and 2 tablespoons green chili strips. Roll tamales and place in steamer basket. Repeat for remaining tamales. Steam for 30 minutes, or until cooked through. Combine all ingredients for tomatillo sauce in a blender container and puree until smooth.
  5. Serve 2 tamales with ¼ cup tomatillo sauce.
To roll tamales, open soaked corn husk and lay on a flat surface. Place tamale mixture 1 inch from bottom edge of husk leaving at least 1 inch of space on each side. Fold in sides, roll and place in steamer basket, seam side down.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.