Green Corn Tamales

Every once in a while I have a strong NEED to taste the food of my teenage years. Having spent my teen years in southern Arizona, Green Corn Tamales were the food of the fall and holiday season.  I seem to remember them with fresh corn, strait off the cob, but I now live in Texas and it is February and a girl does what a girl has to do.  So I have spent weeks perusing various tamale recipes.  And finally decided I was ready to tackle this big project.

Our cast of characters:  Corn Husks.  Masa.  Monterey Jack Cheese.  Corn.  Green Chilies.  Chicken.  Unsalted Butter.

the pieces ready for assembly.  Shredded cheese, masa mix, shredded chicken.

I know it looks gross, but trust me it's important

Lunch is Served!

Green Corn Tamales

20 dry corn husks, soaked in hot water to make pliable

3 chicken breasts

4 medium heat green chiles

Layer in pressure cooker, add 1 c water, pressure high 15 minutes.  Natural release.  When cool use Bosch with paddles to shred. (Chicken and chilies, not liquid)

2 c shredded Monterey Jack cheese

1 c unsalted butter

1 tsp salt

1tsp baking soda

1/2 tsp cumin

1 tbs sugar

In clean mixer, using paddles whip until fluffy.

Meanwhile in another bowl mix 2 c masa harina (This is the dry stuff, found in the mexican food isle of the grocery...not the dough like I have in the picture...I had to go back to the market)  and 1 can of drained corn (processed in food processor so it's cut smaller, but not paste).  Add 1 1/2 c chicken broth, 1/2 c at a time.  Mix should be pea size, like making piecrust.

Now mix masa mixture into fluffy butter, adding a cup at a time, continue mixing with paddles 10 minutes.  Drop a small peice into a cup of water.  If it floats, you are ready.

Use glad press n seal on counter top to keep mess to a minimum.

Taking a corn husk lay flat and add a scoop of masa.   Spread with rubber spatula keeping about1/3 inch thick.  Put a line of cheese topped with chicken in center.  Pull sides of husk together, then gently open up.  Using the husk, make sure tamale is sealed.  Open husk again, now roll like a burrito, pull top down, roll the sides in.  I left one end open.  

Once all tamales are assembled, stack on steamer close together with open end up.  Add 1 c water, pressure on High for 20 minutes, natural release for 10 minutes.

I served mine with a swizzle of Ranch dressing on top.

Unconsumed tamales may be wrapped in ziplock bags and frozen.