TILLAMOOK CHEDDAR CHILI TAMALE makes 6-10

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Ingredients:

  • 2 ounce whole milk1 cup grilled corn off cob

  • ¾ cup masa harina (mesa ca - brand)
  • 6 ounce softened salted butter
  • ¾ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 5 Tablespoon roasted green chilies, finely diced
  • ¼ cup jack cheese, shredded
  • ¼ cup sharp cheddar, shredded
  • 10 large dried corn husks, soaked in hot water to make pliable

Method:

Simmer the milk with corn for 3 minutes to meld flavor; add the corn-milk mixture to the masa and mix to combine; meanwhile, in a separate bowl, whip the butter, baking powder, salt and spices together until light and fluffy; incorporate masa mixture in small amounts, whipping in between until incorporated; fold in chilies and cheeses; divide mixture between corn husks (#20 scoop) and fold as directed; steam for 15 – 20 minutes to set up and reach 165°F.  serve hot with lamb chops.




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