When I see sweet corn tamales on a menu I get excited. I never thought to recreate them at home as they seemed pretty complicated to make but to my surprise they weren’t hard to make…just time consuming.
I’ve made these sweet corn tamales a few time and each time I tried a different filling. Regardless if I’m making these vegetarian, filled with beef or with chicken, I always start with the same masa spread. This masa spread has the perfect amount of sweetness and pairs well with any filling.
You can fill these sweet corn tamales with beef, chicken or turkey without having to alter the recipe (chicken is our favorite) – regardless of which meat you choose you can use the same recipe.
I don’t have a steamer basked so I created a makeshift version which works just fine – just use a metal strainer!
Sweet Corn Tamale Filling
- 1 lb ground beef, chicken or turkey
- 1-1/2 tsp paprika
- 1-1/2 tsp garlic powder
- 1-1/2 tsp onion powder
- 1-1/2 tsp cumin
- ½ tsp cayenne
- ½ tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 1 medium onion, diced
- 3 chilies in abodo sauce, diced
- 1 Anaheim pepper, diced
- 2-3 cloves of garlic, minced
- Heat oil in a pan over medium heat.
- Throw in ground meat and brown.
- Throw in ½ of the spices into the pan and cook for another 5 minutes. Transfer ground meat onto a plate.
- In the same frying pan add additional oil and cook the garlic and onions for 3-5 minutes.
- Once onions are soft add the Anaheim and chili peppers and cook for another 3 minutes.
- Add ground meat and remaining spices into the frying pan and cook together with the vegetables for another 3 minutes. Adjust seasoning as needed.
- To assemble the tamales:
- Pat the husks dry and lay them on your palm with the narrow end toward you.
- Place 2-3 Tbsp of the masa paste in the middle of the husk and top with 1 Tbsp of meat filling. Add a strip of cheese or shredded cheese.
- Take the right side of the husk and fold it over the left side and then fold the bottom under.
- Stand the tamales upright on their folded ends and make sure they’re packed tightly together. Cover the top of the tamales with any remaining husks and steam over boiling water for 30 minutes. Make sure to check the pan to ensure the water didn’t evaporate and if it did add additional water.
Adapted from: http://www.foodnetwork.com/recipes/alton-brown/hot-tamales-recipe.html?oc=linkback