Ingredients: |
Ingredients: Masa:
20 or more dry corn husks
corn kernels cut from 2 medium ears or corn, about 1 1/4 c.
1 1/4 c. plus 2 T. soy milk
2 T. orange juice
1/3 c. Spectrum spread, a non-hydrogenated, 100% canola oil spread found in the refrigerated section of health food stores
2 c. masa harina
1 tsp. salt
1 tsp. baking powder
2 T. canola oil
Filling:
1/2 T. olive oil
1/2 large red onion, finely chopped
1 large red pepper, minced
Fresh juice from 1/2 lime, about 1 1/2 tablespoons
2 T. finely chopped cilantro
2 oz. goat cheese
salt and pepper to taste
Roasted Tomato and Chipotle Salsa:
1 chipotle pepper, soaked in hot water until softened, about 15 minutes
1 large red tomato, cut into 1/2" slices
1 large yellow tomato, cut into 1/2" slices
2 large tomatillos, (Mexican green tomato) cut into 1/2" slices
1 clove garlic, chopped
Freshly squeezed juice from 1/2 lime, about 4 teaspoons
2 T. orange juice
1/2 large ripe banana, cut into 1/2" slices
salt and pepper to taste
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Directions: |
Directions:Place the dry corn husks in a loaf pan and cover with hot, tap water. The corn husks need to soak until pliable, about 30 minutes or so. Meanwhile, prepare the masa and the filling, and the salsa.
Masa:
Place the corn kernels in a 10" heavy, non-stick skillet over high heat. Cook, stirring frequently for 4 minutes until the corn turns bright yellow and smells sweet and smokey. Remove from heat.
Measure the soy milk and the orange juice into a blender cup. Add the pan roasted corn and a little salt and pepper. Cover and blend on high speed for 30 seconds until the mixture is well mixed, and the kernels are broken up. In a large bowl beat the Spectrum spread, using a wooden spoon. In a separate bowl, combine the masa harina and the salt and baking powder. Whisk to combine.
Add the masa harina, 1/2 c. at a time, to the Spectrum spread, alternately with 1/4 of the liquid mixture, beating well, using a wooden spoon, after each addition until the ingredients are combined. Beat in the canola oil. Set aside while you prepare the filling.
Filling:
Heat the olive oil in a medium skillet over medium heat. Add the chopped red onion and pepper, the lime juice and the cilantro. Sprinkle with salt and pepper. Cook for about 15 minutes, stirring occasionally until the vegetables are tender. Taste for seasonings. Stir in the goat cheese, stirring until melted and blended, about 2 minutes. Remove from heat.
To assemble the Tamales:
Lift the softened, pliable corn husks out of the hot water and drain in a colander. Separate the corn husks if they are stuck together. Tear two or three corn husks into lengthwise strips about the thickness of heavy string. Open the corn husks, one at a time and fill. Spread about 2 T. of masa along the center of the corn husk, about 5"x1 1/2". Next spread about 1 heaping tablespoon of filling evenly over the masa. Pull one side of the corn husk, lengthwise over the filling, then roll the corn husk, into a cylindrical shape. Using 2 pieces of the corn husk, "string" that you have, tie each end just at the end of the filling. Place the tamale onto a steamer basket tray. Continue filling all of the tamales until you use up the masa mix and the filling, trying to gauge the mix so as to use both the masa and the filling up together. Arrange the tamales onto the steamer basket trays, single layer. Fill the bottom pan of the steamer. Stack the trays. Cover. Set over a high heat. Steam the tamales for about 40 minutes, carefully rotating the steamer trays every 20 minutes to steam evenly. Open one tamale to check for doneness. The masa should be fairly firm or steam for another 5 minutes and check again for doneness.
While the tamales are steaming, prepare the salsa.
Roasted Tomato and Chipotle Salsa:
Preheat over to 350º.
Arrange the sliced tomatoes and tomatillos, single layer on a non-stick sheet pan or on a sheet pan that you have sprayed with cooking oil. Bake the tomatoes in the pre-heated over for 25 minutes, turning over once, until softened. Turn the cooked tomatoes and their liquids into a blender cup. Add the chopped garlic, the lime juice and orange juice, the banana slices, and a little salt and pepper. Lift the softened chipotle pepper out of the soaking liquid. Remove and discard the stem. Coarsely chop the pepper. Add the chopped pepper to the blender cup. Wash your hands immediately after handling the pepper - jalapeno peppers are hot and you will burn your eyes or mouth if you touch them. Cover the blender. Blend on high speed for 30 seconds until smooth. Taste for seasonings. Turn the salsa into a saucepan and about 10 minutes before the tamales are done, heat over a low-medium heat until warmed.
To Serve the Tamales:
Heat the salsa over low heat. Pour the salsa into a gravy boat. Using tongs remove the tamales from the steamer to a platter. To eat, untie and unroll a tamale, leaving the corn masa and filling exposed on the corn husk. Spoon a little salsa over the filling or serve on the side. |
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