Tamales

We have a guest contributor this week, and the good thing about that for me is I get to read about food I wouldn't normally make.  As this is a trusted source, and any cook with an eyeball knows how to spot a good recipe, I'd say it's time to make use of the corn still in season and have a Tamale party.

Tamale Recipe

With a dozen ears of corn, carefully remove the husks, rinse them clean, and set aside. With a sharp knife remove the corn from the husks and process in food processor, leaving some kernels visible.

Dough:

• 1/4 cup chicken broth


• 4 cups freshly grated corn


• 1/2 cup cornmeal


• 1 tablespoon sugar


• 2 teaspoons salt


• 1/4 teaspoon white pepper


• 1 Tablespoon butter


• 1 teaspoon olive oil

Filling:

• 2 cloves garlic


• 1 teaspoon oregano


• 1/2 teaspoon salt


• 1/4 teaspoon pepper


• 1 lb. Ground meat (your choice)


• 1 tablespoon olive oil


• 1 tablespoon dry white wine

Mix all of these ingredients and set aside.

• 1 tablespoon corn oil


• 1 onion , chopped in tiny pieces


• 1/2 half red pepper seeded and chopped tiny

Saute  5 minutes, add meat mixture, then add remaining ingredients below and cook on low for 5 more minutes.

• 10 green olives with pimiento chopped tiny


• 2 hard boiled eggs, chopped tiny


• 4 teaspoons raisins


• 1 tablespoon tomato Paste

Assembly

(vegetable oil spray)

Lay corn husk open, 2 if needed side by side, spray with a little oil. Place a spoon of dough in the middle and spread. Place a spoon of the meat mixture and spread. Fold husk so that sides are sealed and tie with string.

Bring a large pot of water to boil with:

• 1 tablespoon salt


• 4 sprigs cilantro


• 1 teaspoon cumin


• 1 teaspoon paprika

Gently add tamales, and simmer gently for 1 hour. Remove tamales, unwrap and enjoy with a tomato salad!

Comments

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how much it will take to make this dish.