BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

TAMALE WITH FRESH CORN & BLACK BEANS

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Making tamale is a commitment but one that can be doubled and frozen for later use. It can be altered by changing the vegetables in season and the cheese.

This recipe was served in August 2016 Dinner Show as a timbale, or stacked baked unmolded entrée using Dungeness crab and cheese salad baked on top.

Ingredients:

  • 1/2 cup milk, 4 oz.
  • 1 cup carrot, onion red bell pepper, grilled, chopped small
  • 1 cup masa harina such as Mesaca, cornmeal
  • 1/2 cup, 4 oz. softened butter
  • 1 teaspoon baking powder
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon each, cumin, sea salt,
  • 1/4 teaspoon paprika
  • 1/2 cup green chilies
  • 1/4 cup each jack cheese, and 1/4 cup cheddar cheese, shredded
  • 1 1/2 cup fresh grilled corn on cob, corn removed from husk
  • 1 1/2 cup cooked black beans or pinto beans
  • 8 tablespoons grated cheddar cheese to make cheese crisp

Method:

Make black bean recipe. Roast 3 – 4 ears fresh corn and remove from cob. set aside both the beans and corn until needed at assembly.

Bring milk to simmer; add the masa, salt, baking powder, salt, and blend until fluffy. Fold in chopped chills, cooked carrot, pepper, and onion. Add two cheeses. Use immediately or place in uncovered shallow pan to cool quickly in the refrigerator.

To make cheese crisps, place  one table spoon of grated cheese on six spots on non stick surface on sheet pan.  Bake 325 for 20 minutes or until cheese is lightly brown and dry. Cool completely before removing so they stay flat. Hold in air tight container.

To assemble timbale: Place 6 timbale forms (rings) on a lined cookie sheet. Place 1/4 cup tamale on bottom in each ring; add 1/4 cup beans; add another 1/4 cup tamale; add 1/4 cup corn for each timbale.

30 minutes before service place timbales into 400ºF oven for 20 minutes. Remove when center is 160ºF. If adding crab salad as we did in August 2016, place it on top and put timbales back into oven for 15 more minutes.

Allow to rest out of the oven about 10-15 minutes before removing rings. Place cheddar crisp on top and serve with black bean sauce and enchilada sauce.




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