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.