White Cheddar and Zucchini Tamales with Creamy Chile Verde Salsa

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White Cheddar and Zucchini Tamales with Creamy Chile Verde Salsa

 

Tamales freeze well, making them the perfect make-ahead side dish.

To freeze, place steamed tamales in a plastic bag and place in

freezer. Steam thawed tamales for 10 minutes and frozen tamales for

25 minutes.

 

Total Time: 3 hours

Makes: 24 small tamales

 

Masa

24-30 corn husks

3 c. dry masa harina flour

3 c. chicken or vegetable broth

1 1/2 tsp. baking powder

1 tsp. salt

2/3 c. Canola Oil

24 6-inch pieces of kitchen-grade string

 

Soak corn husks in water for 6 hours. Heat broth until it is just

warmed. Mix masa with baking powder and salt. Add to broth and beat

with a mixer for about 5 minutes, until light and fluffy. Slowly add

oil and beat for 3 minutes until masa has a paste-like consistency.

Set aside.

 

Thanksgiving Tip:

Don't confuse Masa Harina with cornmeal. Masa Harina is made from a

different type of corn that's dried, treated with lime and essential

for making authentic tortillas and tamales. If you use regular

cornmeal, your results will be quite different than if you used Masa

Harina. Also, if you live in an area where there is a large Mexican

population, you may be able to buy prepared masa.

 

Filling

1 Tbsp. Canola Oil

1 yellow onion, chopped

3 cloves garlic, minced

5 small zucchini, diced

1/4 c. diced green chiles

1 Tbsp. chopped chipotle chiles with sauce (add more to taste)

1 1/2 c. shredded white cheddar cheese

 

Heat oil in a large skillet. Sauté onion, garlic, zucchini and

chipotles for 8 minutes, until very soft. Allow to cool, then fold in

cheese; set aside.

 

Assembly

Using a masa spreader, spatula or back of a tablespoon, spread masa

evenly over the smooth side of the corn husk in a 1/4 " thick layer.

Place about 2 tablespoons filling in center of tamale. Fold sides

toward the center, and then fold bottom up towards the top. Tie

tamale tightly around the top of the corn husk with string. It's

important to make sure that the tamale is free of openings to ensure

the filling stays inside while it cooks. If you are not sure all the

opening are closed, steam the tamales standing upright.

 

Fill a large soup pot fitted with a steamer insert 1/3 full of water

(make sure the water doesn't go through the holes of the steamer.)

Bring water to a boil. Place tamales in steamer insert. Cover and

steam for about 30 minutes. Serve warm with Creamy Salsa Verde.

 

Creamy Chile Verde Salsa

Total time: 5 minutes

Makes: About 2 cups

 

1 12 oz. Salsa

1/2 c. sour cream

1 tsp. lime zest

1 Tbsp. lime juice

 

Mix ingredients together. Refrigerate until needed