 |
Vegetable Tamales Recipe
Chef's Note
Tamales consist of a preparation cooked in corn husks. In many Latin American countries, corn husks are frequently used as cooking containers. This simple primitive method allows foods to be cooked without drying out, while imparting a unique flavour to them. There are many versions, in which the fillings may include meat, cornmeal, or vegetables, as in the version given here.
To know if the filling is the proper consistency before cooking it, roll out a small ball and drop it into boiling water; if it floats, it's perfect - otherwise add a little butter to soften the batter.
To check the tamales for doneness, remove one tamale and unwrap it; the corn husk should no longer stick to the dough inside.
Ingredients
Ingredients for 6 servings
- 8 ears of Corn
- 2 eggs
- 3 tbsp. butter
- 1 onion, finely chopped
- 125 ml (1/2 cup) milk
- 1 tsp. sugar
- 1 tomato, peeled, seeded and chopped
- 1 zucchini, peeled and finely diced
- Salt and freshly ground black pepper
Method
- Remove the husks from the corn; keep some nice supple husks from the best 4 or 6 ears; soak them in hot water to tenderize them;
- remove the kernels from the cobs using a sharp knife;
- melt the butter in a skillet; add the onion and cook until it becomes translucent; add the tomato, zucchini and sugar; season and cook 5 minutes longer;
- add the corn and the eggs that have been beaten together with the milk, and continue cooking over low heat for 10 minutes, stirring constantly;
- spread the corn husks out on a work surface; divide the filling mixture onto the middle of the husks; if the husks are too small, overlap two husks;
- fold the two ends in towards the centre; roll the husks up to form a little package; tie with kitchen string;
- take a large pot and add in about three fingers' height of water; place a rack inside, being sure that it is not sitting in the water; line the rack with corn husks and place the tamales on top; cover with more husks and a kitchen towel folded to fit the pot; close tightly to keep all the steam inside; cook for an hour on medium heat;
- untie the packages and pile them on a serving platter.
More recipe ideas
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
