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.

Reviews & Comments 2

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  • ttaaccoo 10 years ago
    These are really good, and truly easy! I love this recipe, and had forgotten about it! Enjoy. I think the capers and raisins and potatoes are Cubano influence. And I did use the frozen corn.
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    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
    Was this review helpful? Yes Flag

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