Cilantro 1/4 bunch
Yellow Corn on the Cob 2
Yellow Onion 1/2
Poblano Pepper 1
Vegetable Stock 3 1/3 cups
Dairy & Eggs
Cotija Cheese 1/2 cup
Kosher Salt 2 1/2 tsp
Corn Husks 12
Harina P.A.N. Pre-Cooked White Cornmeal 2 1/2 cups
Extra Virgin Olive Oil 1 Tbsp
Black Pepper 1 pinch
Soak Corn Husks
Soak corn husks in warm to hot water for 15 minutes or until soft.
- 12 Corn Husks
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
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
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
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).
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.
Steam tamales over boiling water for 30 minutes.
Remove from heat and allow to cool for 15 minutes before serving. Enjoy!
|Daily value percentage|
|Total Fat||21 g||26%|
|Total Saturated Fat||8 g||39%|
|Unsaturated Fat||13 g|
|Low Cholesterol||35 mg||12%|
|Total Carbohydrate||185 g||67%|
|Fiber Total Dietary||7 g||25%|
|Sugars Total||18 g|
|Excellent Source: Protein||32 g||64%|
|Excellent Source: Vitamin C||53 mg||60%|
|Calcium Ca||279 mg||20%|
By Innit Culinary Team