Print Recipe

El Cholo Famous Green Corn Tamales

Ingredients

Instructions

  1. Cut both ends of the corn, remove husks and save for wrapping. Cut the corn kernels off the cob. In a food processor, grind the kernels with the cornmeal.
  2. Beat the shortening and butter together until creamy. Add the sugar, half-and-half and salt. Add the corn mixture and mix well.
  3. For each tamale, overlap two cornhusks. Spread some of the corn mixture onto the husks. Place one cheese strip and one chili strip on top of the corn mixture. Top with more corn mixture. (Use approximately 8 ounces of corn mixture per tamale.) Bring the edges of the cornhusks over the filling to cover completely.
  4. Place each tamale on a square piece of parchment paper. Fold ends of cornhusks, then fold sides of parchment over tamale and fold up ends. Tie a string around the ends to hold in place.
  5. Place tamales on a rack and steam for 35 to 40 minutes.

Makes 12 (8 ounce) tamales.

Source: El Cholo


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.