El Dorado Cantina-style Sweet Corn Tamales
- 1 Tbsp corn oil
- 3 cups fresh corn kernels
- 1/2 red bell pepper, seeded and diced
- 1/2 green bell pepper, seeded and diced
- 1 Tbsp semolina flour
- 1 tsp salt
- 1/2 tsp fresh ground white pepper
- 1/4 cup heavy cream
- 1 large egg
- 6 cornhusks, soaked
Heat the corn oil in a saucepan. Add the corn and bell peppers and sauté over medium heat for 10 to 12 minutes, stirring frequently, until tender. Remove from heat and let cool to room temperature.
Transfer 3/4 of this mixture to a blender and blend for 1 minute. Do not over-mix. Add the remainder of the mixture and other ingredients and pulse until thoroughly combined.
Place one of the cornhusks on a flat surface. Scoop about 3 ounces of the mixture into the husk. Close the sides of the husk around the mixture twisting both ends.
Tie both ends of the tamales with a strip of husk 1/2 inch wide. Stuff and tie the remaining tamales and set aside.
In a large saucepot place two inches of water and a vegetable basket. Place the tamales in the basket, cover and heat over a medium boil for 50 minutes.
Serve tamales hot.Makes 6 Source:
Submitted by: Recipe Group Member
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