Tamales de Rajas con Elote
(Tamales with Corn and Poblano Chiles)
- 30 to 35 dried corn husks
- 2 tablespoons oil or shortening
- 1 medium onion, finely chopped (about 1 cup)
- 2 garlic cloves, minced
- 2 poblano chiles, roasted, peeled, tops removed, seeded and diced
- 2 cups fresh or drained canned corn kernels
- 1 1/2 tablespoons chopped fresh cilantro
- Salt to taste
- 1/2 recipeBasic Tamale Dough
- Place corn husks in a large bowl, cover with boiling water, and soak for
at least 1 hour.
- Heat oil in a large skillet over high heat. Cook onion and garlic until
golden, 2 to 3 minutes. Reduce heat to medium. Add poblano chiles and cook 2
minutes longer. Stir in corn kernels and cilantro; cook until moisture has evaporated,
about another 3 minutes. Season with salt. Cool thoroughly.
- Fold or beat corn mixture into the prepared tamale dough, until evenly distributed.
Fill, fold and steam the tamales as illustrated (shown at left), using about
1/4 cup of the tamale dough mixture for each husk.
- Serve with salsa.
Yield: 30 to 35 tamales