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Tamales de Maiz - Green Corn Husk Tamales
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A friend from Mexico


  • 1-3/4 cups (425 ml) tortilla flour
  • 1 cup (225 ml) warm water
  • 1/2 tsp (2 ml). salt
  • 1/4 cup (60 ml) lard
  • Fresh corn husks
  • 1 cup (225 ml) grated fresh corn
  • 1/2 cup (125 ml) diced Cheddar cheese
  • 2 canned green chili peppers, chopped
  • 1/2 tsp (2 ml). salt
  • Mix together first 4 ingredients and beat until very creamy and smooth. (This is now called masa.)
  • Trim thick bottom part from corn husks and wash well, removing any silk.
  • For each tamale take 2 corn husks, pointed part at the tip, and paste together at one side with some of the masa mix. This makes the husk wider.
  • Now spread another tbsp of the mix on the inside, about 1 inch from bottom and extending about 2 inches up the husk.
  • Top with 2 tsp (10 ml) corn-cheese filling made by combining the last 4 ingredients.
  • Fold husk around filling, paste with a little more masa, then fold bottom toward top so that the pointed arms extend a little above the bottom or trimmed end.
  • Stand open side up in a steamer and steam for 1 hour.
  • These may be frozen and reheated over steam. Makes about 12 tamales.
While living in Iowa a Mexican friend gave me this recipe for using fresh corn husks with cheese filled tamales. It is very tasty.

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