- Thread starter
- #71
baymule
Garden Master
The Oaxacan corn has been planted for 4 days and it is already coming up!
I just found a recipe for the "green" tamales made from this corn. Green as in fresh and using green shucks. I'll have to try this when the corn makes. I don't have a tamal cooker, wonder if a blanching pot would work?
uchepos
Ingredients
(For 4 people)
6 large tender ears of corn
100 grams butter
3 tablespoons sugar
1 teaspoon salt
Fresh (not dried) corn husks
PREPARATION
Take the corn off the cobs and grind the kernels in a food processor. Beat the butter well with the sugar and salt and mix together with the ground corn. Make the tamales in the fresh corn husks and steam them in a tamal cooker for 30 minutes, or until the corn husk can be easily removed from the tamales. You can steam the tamales in a pressure cooker; it takes about 10 minutes.
Serve in shallow bowls with salsa verde and crema.
I just found a recipe for the "green" tamales made from this corn. Green as in fresh and using green shucks. I'll have to try this when the corn makes. I don't have a tamal cooker, wonder if a blanching pot would work?
uchepos
Ingredients
(For 4 people)
6 large tender ears of corn
100 grams butter
3 tablespoons sugar
1 teaspoon salt
Fresh (not dried) corn husks
PREPARATION
Take the corn off the cobs and grind the kernels in a food processor. Beat the butter well with the sugar and salt and mix together with the ground corn. Make the tamales in the fresh corn husks and steam them in a tamal cooker for 30 minutes, or until the corn husk can be easily removed from the tamales. You can steam the tamales in a pressure cooker; it takes about 10 minutes.
Serve in shallow bowls with salsa verde and crema.