Corn Tamale
Corn Tamale
10 corn tamale wrappers soaked in cool water for 1 hourLicencetogrill_5102_Grilled halibut and Corn tamales_1.jpg
Raffia or butcher twine for wrapping
1 medium onion chopped fine
2 cups cornmeal (500ml)
1 cup chicken stock (250ml)
1.5 cups fresh corn (375ml)
¾ cup butter – cold cut into small pea sized pieces (180ml)
¼ cup fresh basil (60ml)
2 tablespoons fresh oregano (30ml)
1 tablespoon fresh chives (15ml)
1 tablespoon white sugar (15ml)
salt to taste
For Filling: In a food processor fitted with a metal blade puree onion with 1 cup of the corn until smooth. Remove and place in a bowl. Add the rest of the corn. Add the sugar, cornmeal, fresh herbs, butter, and stock. Season it with salt and pepper.
Prepare Tamales: Remove tamale wrappers from water. Lay one skin flat (make sure it’s approx. 5”x4”, otherwise double wrappers up) on work surface. Place ¾ (180ml) cup of filling in the center, top with the bottom end and fold sides over and finish with top end fold. Secure ends with twine.
Prepare barbecue for indirect grilling. Preheat grill to 220F/_110C, leaving one side off. Place the tamales on the side that is off and cook with the lid closed for 30 – 40 minutes or until tender and steamed through.
To check carefully insert a sharp knife threw the wrapper. The cornmeal filling should be tender and puffed.
Remove from grill and serve with salsa & fish.
Makes 10 tamales
Orange Chili Salsa:
1 cup red onion chopped fine (250ml)
½ cup green onion chopped fine (125ml)
1 tablespoon garlic chopped fine (15ml)
1 tablespoon olive oil (15ml)
2 cups chopped tomatoes, medium dice (500ml)
1 cup red peppers chopped, medium dice (250ml)
¼ cup white wine (60ml)
2 tablespoons frozen orange juice from concentrate (30ml)
2 tablespoons fresh basil chopped (30ml)
1 tablespoon chili paste (15ml)
In a medium sauce pan set over high heat add oil, garlic, onions, salt & pepper, and red peppers. Sauté until onions are transparent, but not browned. Add orange juice and white wine and remaining ingredients. Cook for 5 minutes or until warmed and mixed thoroughly. Remove from heat.
To plate, open tamales up by slicing lengthwise.
Yields 6 servings
10 corn tamale wrappers soaked in cool water for 1 hourLicencetogrill_5102_Grilled halibut and Corn tamales_1.jpg
Raffia or butcher twine for wrapping
1 medium onion chopped fine
2 cups cornmeal (500ml)
1 cup chicken stock (250ml)
1.5 cups fresh corn (375ml)
¾ cup butter – cold cut into small pea sized pieces (180ml)
¼ cup fresh basil (60ml)
2 tablespoons fresh oregano (30ml)
1 tablespoon fresh chives (15ml)
1 tablespoon white sugar (15ml)
salt to taste
For Filling: In a food processor fitted with a metal blade puree onion with 1 cup of the corn until smooth. Remove and place in a bowl. Add the rest of the corn. Add the sugar, cornmeal, fresh herbs, butter, and stock. Season it with salt and pepper.
Prepare Tamales: Remove tamale wrappers from water. Lay one skin flat (make sure it’s approx. 5”x4”, otherwise double wrappers up) on work surface. Place ¾ (180ml) cup of filling in the center, top with the bottom end and fold sides over and finish with top end fold. Secure ends with twine.
Prepare barbecue for indirect grilling. Preheat grill to 220F/_110C, leaving one side off. Place the tamales on the side that is off and cook with the lid closed for 30 – 40 minutes or until tender and steamed through.
To check carefully insert a sharp knife threw the wrapper. The cornmeal filling should be tender and puffed.
Remove from grill and serve with salsa & fish.
Makes 10 tamales
Orange Chili Salsa:
1 cup red onion chopped fine (250ml)
½ cup green onion chopped fine (125ml)
1 tablespoon garlic chopped fine (15ml)
1 tablespoon olive oil (15ml)
2 cups chopped tomatoes, medium dice (500ml)
1 cup red peppers chopped, medium dice (250ml)
¼ cup white wine (60ml)
2 tablespoons frozen orange juice from concentrate (30ml)
2 tablespoons fresh basil chopped (30ml)
1 tablespoon chili paste (15ml)
In a medium sauce pan set over high heat add oil, garlic, onions, salt & pepper, and red peppers. Sauté until onions are transparent, but not browned. Add orange juice and white wine and remaining ingredients. Cook for 5 minutes or until warmed and mixed thoroughly. Remove from heat.
To plate, open tamales up by slicing lengthwise.
Yields 6 servings
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