Tamalitos from Nov. Gourmet

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Here's the first recipe from the vegetarian Thanksgiving dinner in the Nov. 1999

Gourmet. Sheryl

 

 

* Exported from MasterCook *

 

Tamalitos

 

Recipe By :Gourmet, November, 1999

Serving Size : 0 Preparation Time :0:00

Categories : Appetizer/Snack Gourmet & Bon Appetit

Sheryl D Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 dozen dried corn husks -- 6 oz

3 cups fresh or thawed frozen corn kernels

1 1/2 cups light vegetable stock -- *see separate recipe

1/2 cup milk

2 or 3 poblano chiles

1 large red bell pepper -- OR

4 pieces bottled Italian roasted red peppers -- rinsed and

drained

3 cups masa harina

1 tablespoon baking powder

1 1/2 teaspoons salt

2 1/4 sticks unsalted butter -- softened

1/2 cup thinly sliced scallions

 

Prepare the husks: Soak corn husks in a large bowl of hot water, weighting with

an inverted heavy plate to keep submerged, turning husks occasionally, until

soft, about 30 minutes. Rinse husks under running water, separating them and

discarding torn, tough or badly discolored husks. Pile the husks on a plate and

cover with a damp kitchen towel. Tear some of the thickest husts into 1/2 " wide

strips to use as ties. Keep them damp, also.

 

Prepare the filling: Simmer corn in stock uncovered, stirring occasionally, for

10 minutes. Stir in milk and puree in a blender until smooth. Transfer to a

bowl and cool completely, about 25 mintues.

 

Preheat the broiler.

 

Put chiles and if using, fresh bell pepperon a rack of a broiler pan and broil

about 2 " from the heat source, turning them, until skins are blistered and

charred, 8-12 minutes. Transfer to a bowl and let stand covered with plastic

wrap until cool enough to handle. Peel pepeprs and remove veins if desired.

Cut tops from pepeprs and discard with the seeds. Separately chop the chiles

and fresh or bottled bell pepper.

 

Sift masa harina with baking powder and salt into a bowl. Beat butter in a

large bowl with an electric mixer until smooth and fluffy. Alternately beat in

corn puree and masa harina mixture, 1/2 cup at a time, beating until mixture

forms a fluffy and moist but fiarly stiff dough. Divide the filling in half and

stir chiles into one half and bell pepper and scallion into the other. Season

both fillings with salt.

 

Assemble the tamalitos: Put 1 husk on a work surface, pointy end facing you and

spreading it flat, mount 2 tbsp filling (about the size of an egg) in the

center. Bring the pointy end of the husk up and over bound of filling and fold

sides of husk over filling, overlapping. Now gather the protruding end of husk

and tie it with a corn husk strip. This little purse will expand slightly as

the tamalito is steamed. Assemble the remaining tamalitos in the same manner.

 

Stack tamilitos in a crosshatch pattern so steam can move freely around them in

a large steamer basket. They can also be steamed in batches. Set the steamer

over boiling water in a deep heavy pot, without the tamalitos touching water and

cover with a folded kitchen towel. The towel absorbs condensation so the

tamalitos don't get soggy. Steam covered with a lid, adding more boiling water

as necessary, until the filling is tender but not longer mushy, about 45

minutes. If any part is still gummy, steam 10-15 minutes more.

 

Note: They may be steamed 1 day ahead, cooled completely and chilled covered.

Just before serving, bring the tamalitos to room temperature and steam until

hot, at least 10 minutes.

 

Yield:

" 36 "

 

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Per serving: 3192 Calories (kcal); 224g Total Fat; (61% calories from fat); 39g

Protein; 278g Carbohydrate; 575mg Cholesterol; 4768mg Sodium

Food Exchanges: 17 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 45 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0