Corn, Cheese and Chili Tamales With Tomatillo-Avocado Salsa

Jun 04, 2023June 4, 20230 2
Savor the taste of Mexico with Corn, Cheese, and Chili Tamales
in Mexican

Prep

30 min

Cook

90 min

Ready In

120 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

12 tomatillos , husked and rinsed well
1 small onion , quartered
6 large garlic cloves , peeled
2 -3 serrano chilies , stemmed
2 ripe avocados , peeled and diced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 package dried corn husks ( 20-30 husks )
1 lb large poblano chile
2 cups masa harina ( corn tortilla mix )
6 tablespoons unsalted butter , room temperature
3 tablespoons sugar
2 teaspoons salt ( adjust to taste )
1/2 cup canned low sodium chicken broth or 1/2 cup vegetable broth
5 cups baby frozen white corn , thawed ( about 25 ounces )
3 cups packed coarsely grated sharp cheddar cheese ( divided )
1 teaspoon baking powder
1/8 teaspoon ground black pepper

Nutrision Information

Servings Per Recipe
8-10
Calories
450
Sugar
<1g
Fat
24g
Corn, Cheese and Chili Tamales With Tomatillo-Avocado Salsa is a classic recipe in Mexican cuisine and a crowd-pleaser in any dinner table. Wrapped in corn husks and stuffed with cheese, corn, and chili poblano, the tamale is a delicious dish made with all-natural ingredients. The tomatillo-avocado salsa adds an extra layer of flavor and a tangy kick to the tamale. Although it may take some time to prepare, the dish can be enjoyed by people of all ages, making it perfect for a family gathering or a potluck feast.

Instructions

1.Preheat the oven to 400°F.
2.In a skillet, roast tomatillos, onion, garlic, and serrano chilies over medium-high heat until the vegetables are charred.
3.In a blender or food processor, pulse the roasted vegetables until they are smooth.
4.In a separate bowl, beat butter and sugar with a mixer until fluffy. Add salt and baking powder; mix well.
5.Add masa harina to the butter mixture and beat on low speed. Gradually add the broth to make a dough.
6.After soaking the corn husks in warm water for about 1 hour, shake off the excess water and pat dry the husks.
7.Spread a few tablespoons of the masa mixture on the broad end of the husk. Add cheese, corn, and poblano chiles before rolling and folding the husk.
8.Place the tamales in a steamer and steam until the masa is cooked, around 1 hour and 30 minutes.
9.For the salsa, mix the avocado, cilantro, and lime juice in a bowl. Add the tomatillo sauce and mix until well coated. Serve with the tamales.

PROS

Corn, Cheese, and Chili Tamales are a delicious and staple dish in Mexican cuisine.

Made with all-natural ingredients, it’s a great source of healthy nutrients.

CONS

Tamales are high in calories and fat, primarily due to the cheese stuffing.

It can also take some time to prepare the tamales due to the soaking and steaming process.

HEALTH & BENEFITS

Corn, Cheese, and Chili Tamales have healthy nutrients such as antioxidants and fiber from the corn and vegetative fillings.
Additionally, the tomatillos in the tomatillo-avocado salsa are low in calories and high in nutrients like vitamin C and K.

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