BOB & LENORE's COOKBOOK© 2011 EVOO CANNON BEACH COOKING SCHOOL POTATOES & GRAINS (RICE, PASTA, COUSCOUS, POLENTA, BULGUR, BARLEY) QUINOA
CORN TAMALE with fresh grilled corn
THE DINNER SHOW July 2011 featured roasted corn and pinto bean filled tamale. These make a complete protein for vegetarian as well as gluten free diet plans.
4 ounce Milk
1 ½ cups grilled corn or combination of other vegetables*
1 cup masa harina (we use Mesaca, corn meal for tamales)
¾ cup + 2 tablespoons softened butter
1 teaspoon baking powder
1/8 teaspoon cayenne
1/2 teaspoon cumin
1/4 teaspoon paprika
½ teaspoon sea salt
½ cup roasted green chilies, finely diced, optional
1 cup cooked filling (optional-this can be re-fried beans, cooked pulled pork, or chicken)
¼ cup jack cheese, shredded
¼ cup sharp cheddar, shredded
8 large corn husks, soaked in hot water to make pliable
*Optional: in addition or instead of corn listed here, add some of each diced zucchini, mushrooms, onions, or blanched carrot or bell peppers to keep measurement at 1 1/2 cups.
Simmer the milk and corn until tender; add the masa, salt, baking powder, salt and blend till fluffy. Fold in chilies and cheeses, and other vegetables if using. Divide mixture equaliy between corn husks.
If filling with pork, chicken or beans, add 1 Tablespoon filling on corn masa mixture. Fold corn masa mixture around filling to enclose inside. Place into moist corn husks and fold into package. Refrigerate until needed.
At service, steam in Japanese style steam basket or perforated pan over boiling water (basket bottom should not touch the water) for 20 minutes or until center of tamale reaches at least 145 degrees F. Serve immediately or cool down quickly uncovered in refrigerator.TO RECIPES