Tamale Magic Cuban Tamales
From ttaaccoo 15 years ago
- 1 minutes to make
- Serves 104
These really are magic for tamale lovers!! Fast to make, low calorie, and delightfully sabroso, tasty, yummy , etc etc. My source: SF Chronicle reviewing book by Steven Raichlen: "Miami Spice" circa 1990s
Ingredients
- 24 dried corn husks (hohas) shopping list
- 2 cups corn kernels (may use frozen sweet corn kernels, defrosted) shopping list
- 2 Table. milk shopping list
- 2 Table butter(rm temp.) shopping list
- 2 tsp. sugar shopping list
- salt to taste shopping list
- 1/3 -1/2 cup cornmeal shopping list
- chicken Sofrito Filling shopping list
- 1/2 to 1 habanero chile, stemmed, seeded shopping list
- 1 red or green jalapeno, stemmed, seeded shopping list
- 8 garlic cloves shopping list
- 2 tsp to 1 T. evoo shopping list
- 1/2 cup diced onion shopping list
- 10 oz. boneless, skinless chicken breast, diced shopping list
- 1/2 cup peeled, seeded, diced tomato shopping list
- 1 small cooked potato, diced shopping list
- 1/4 cup raisins(plumped in hot water)(optional shopping list
- 1 Table. capers shopping list
- 1/2 tsp cumin shopping list
- salt and pepper to taste shopping list
How to make it
- Soak corn husks in hot water for 1 hour.
- Puree corn kernels with milk and butter in food processor.. Add sugar, salt and 1/3 c. cornmeal; blend quickly, Add more cornmeal only if the batter seems to be too liquid, Transfer to a bowl. Wash and dry processor bowl.
- The Sofrito:
- With food processor running, drop chiles and garlic thru feed tube. they should be finely minced. set aside.
- Heat evoo in a nonstick saute pan. Add onions, cook until softened; push to one side and add chicken. Saute until lightly browned. Add garlic-chile mixture; saute 1 minute. Add tomato, potato, raisins and capers. Season with cumin, salt and pepper. Remove from heat.
- Combine filling and corn batter. Place about 1/2 cup mixture in the middle of a corn husk. Wrap husk around mixture and tie on both ends with string. Continue with remaining tamale mixture and corn husks.
- Steam tamales over barely simmering water for 1 hour. Check water level occasionally, adding boiling water as necessary.
- Per tamal: 135 calories, 8 g protein, 18 g carbo, 4 g fat(2 g sat.) 20 mg cholesterol, 60 mg sodium 2 g fiber.
- Prep time does not include husk soaking for 1 hour.
People Who Like This Dish 4
- shareforrichness Corvallis, OR
- lunasea Orlando, FL
- yamamma SPOKANE, WA
- angelinaw St Louis, MO
- amercolpsa Bainbridge Island, WA
- ttaaccoo Buffalo, NY
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
MMmmmmm....very interesting and different. I like the capers, raisins and potatoes marrying up with the usual (and delightful) suspects. Sounds like a winner to me! High 5 and thank you so much, m'dear. :) Vickie
lunasea
in Orlando loved it
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