Macayo's Green Corn Tamales with Baja Sauce
- 2 pounds cream cheese
- 8 ounces half-and-half
- 2 ounces canned jalapeños, sliced
- Dash salt
- 4 1/2 pounds corn masa
- 1 (8 ounce) can creamed corn
- 1 dozen tamale husks
- 12 ounces canned green chiles, diced and drained
- 3 cups shredded Cheddar cheese
- Parchment paper
- For the sauce, place all ingredients in blender and mix thoroughly until smooth.
- For the tamales, mix masa and corn thoroughly until masa is smooth. Lay tamale
husks flat. Using a spatula, spread some corn masa mixture onto the husk. Place
some chiles on the masa, then top with cheese. The ingredients should be divided
evenly among the 12 tamale husks. Take each side of husk and fold, overlapping the
sides. Wrap in parchment paper.
- Place the tamales in a perforated double boiler, or a colander in a large pot.
Add enough water to pot to produce steam. Do not let water touch tamales. Cover
and bring to boil. Do not let the pot boil dry.
- Steam tamales for 45 minutes to an hour. To test for doneness, unwrap a tamale.
If the outside of the masa is firm and does not stick to the husk, the tamale is
- Remove tamales from steam and let sit for about 10 to 15 minutes, until firm.
- Top with sauce.
Makes 12 tamales
Approximate values per tamale (if using all the sauce): 1,047 calories, 45
g fat, 120 mg cholesterol, 30 g protein, 139 g carbohydrates, 10 g fiber, 549 mg
sodium, 37 percent calories from fat
Source: Macayo's, Phoenix, Arizona