Sweet Corn Tamales
2015-12-02 22:44:02
Kushi Executive Chef Simone Parris [@simoneskitchen8] contributed this recipe. Simone has been cooking for twenty years in many different capacities. Her passion is to create balanced, wholesome cuisine using the freshest organic ingredients, emphasizing grains, beans, sea and land vegetables, fruits, nuts and seeds. Simone’s culinary experience includes catering, retreats, special events, and personal chefing for clients who want to experience a healthy way of eating and living. http://www.simoneskitchen.com/aboutsimone.htm
For the tamales
- 24 corn husks
For the tamale dough
- 3 1/2 cups organic masa harina
- 2 cups fresh or frozen organic sweet corn
- 1 t sea salt
- 1/3 cup extra virgin olive oil
- water, enough for consistent doughy feel
For the filling
- 2 yellow onions, small dice
- 1 cup burdock, small dice
- 2 cups carrots, small dice
- 1 T extra virgin olive oil
- 1 T Shoyu (natural soy sauce)
For the tamales
- Soak tamales in tepid water overnight.
For the tamale dough
- Combine all tamale dough ingredients and set aside.
For the tamale filling
- Add olive oil to a sauté pan, heat to medium and sauté first the burdock followed by onions. Saute a few minutes until onions translucent. Add a pinch of salt, a little water, cover pan and simmer for 10 minutes. Add shoyu and remove pan from heat.
For assembly
- Take a 1/3 cup of tamale dough and roll into a smooth ball. Place in one palm and gently flatten into a rectangular shape. Spoon about 1-2 T tamale filling into the center of your dough and close dough around it.
- Wrap each of your tamale dough shapes with two corn husks and tie with cotton string to hold together.
To cook tamales
- Place assembled tamales in a steamer and steam for 1 to 1 1/2 hours. Check to see if done. Enjoy with your favorite toppings or condiments!
Notes
- You will need two corn husks per tamale and depending on the size of your tamale, you should be able to make about 12 from this recipe. You can purchase corn husks from a Hispanic market.
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