Print Recipe

Los Sombreros Fresh Corn Tamales

RG

Ingredients

  • 1 1/2 pounds masa
  • 1/2 pound lard
  • 2 cups fresh corn
  • 1 cup jack cheese, grated
  • 1 cup poblano chiles, roasted, peeled and diced
  • 1/2 cup milk
  • 1 tablespoon salt
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 16 cornhusks, soaked in warm water

Instructions

  1. In a mixing bowl, beat together lard, salt, sugar and baking powder until light and fluffy.
  2. Little by little, add the masa. So the dough doesn't get too thick, add a little milk while adding the masa. When all the masa has been added, continue mixing for 2 minutes or until no chunks of masa are in the dough.
  3. Add remaining ingredients; mix with a spoon.
  4. Shake excess water from cornhusks.
  5. Divide dough evenly among cornhusks.
  6. Roll husks closed, then fold up bottoms or use a strip of husk to tie the ends of the husks closed.
  7. Steam 1 hour before serving.

Source: Chef Jeff Smedstad - Los Sombreros, Phoenix, Arizona - azfamily.com


Recipe Goldmine

Join our Facebook group




Contact

Arizona

Always Open!

To our Visitors

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.