Ingredients

4 Servings

Produce

  • Yellow Onion 1/2

  • Cilantro 1/4 bunch

  • Poblano Pepper 1

  • Yellow Corn on the Cob 2

Canned/Bottled Goods

  • Vegetable Stock 3 1/3 cups

Dairy & Eggs

  • Cotija Cheese 1/2 cup

Spices

  • Black Pepper 1 pinch

  • Kosher Salt 2 1/2 tsp

Dry Goods

  • Corn Husks 12

  • Harina P.A.N. Pre-Cooked White Cornmeal 2 1/2 cups

Pantry

  • Extra Virgin Olive Oil 1 Tbsp

Preparation

  1. Soak Corn Husks

    Soak corn husks in warm to hot water for 15 minutes or until soft.

    • 12 Corn Husks
  2. Prepare Dough

    Mix broth and salt in a bowl. Slowly add P.A.N. White Corn Meal, stirring constantly with a whisk or with your hands until the mixture is homogeneous. Set aside and rest for 5 mins.

    • 2 1/2 cups Harina P.A.N. Pre-Cooked White Cornmeal
    • 3 1/3 cups, or chicken Vegetable Stock
    • 2 1/2 tsp Kosher Salt
  3. Prepare Filling

    Remove husks from corn. Slice kernels off with a knife, and set aside. Trim ends of the poblano, then halve and deseed, discarding seeds and ends. Cut poblano halves into small dice. Chop cilantro and crumble cheese. Peel and chop onion.

    • 2, husks & kernels removed Yellow Corn on the Cob
    • 1, deseeded & diced Poblano Pepper
    • 1/4 bunch, stems removed & leaves chopped Cilantro
    • 1/2 cup, crumbled Cotija Cheese
    • 1/2, diced Yellow Onion
  4. Cook Filling

    In a medium skillet, heat oil on medium-high heat. Sauté onions and peppers for 2 minutes or until soft. Add corn and cilantro, and stir to combine. Season with salt and pepper to taste, and sauté for 2 minutes. Spoon mixture into a bowl, and add cotija. Mix well to combine.

    • 1 Tbsp Extra Virgin Olive Oil
    • 1 pinch, or to taste Kosher Salt
    • 1 pinch, or to taste Black Pepper
  5. Assemble Tamales

    Pat dry the soaked corn husks with a kitchen or paper towel. Place corn husks on a flat surface, working one husk at a time. Add 1/3 cup of corn dough into each husk. Spread the dough evenly, leaving about 2" space at the bottom (the wider end of the husk).

  6. Add Filling

    Spread 2 tablespoons of filling in the center of the dough. Fold one side of the husk over the filling and repeat with the other side. Lastly, with the seam side up, fold the husk to close.

  7. Steam

    Steam tamales over boiling water for 30 minutes.

  8. Serve

    Remove from heat and allow to cool for 15 minutes before serving. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 670 kcal  
Low Fat 17 g 21%
Total Saturated Fat 7 g 34%
Unsaturated Fat 10 g  
Low Cholesterol 35 mg 12%
Sodium 2210 mg 100%
Total Carbohydrate 107 g 39%
Fiber Total Dietary 7 g 25%
Sugars Total 12 g  
Good Source: Protein 21 g 43%
Excellent Source: Vitamin C 53 mg 60%
Calcium Ca 266 mg 20%
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By Innit Culinary Team