are wonderful with game, beef or grilled poultry. They may be served
as is or with the corn
sauce for tamales.
tablespoons minced onion
1 3/4 cups
white corn kernels
chicken stock, preferably homemade
1 cup blue
unsalted butter (1 stick), at room temperature
tablespoons vegetable shortening, at room temperature
teaspoon baking powder
teaspoon white pepper
package dry corn husks or 30 husks, cleaned and left to soak for 2
Place the onion and 3/4 cup corn kernels in a food processor or
blender jar and process the kernels until finely ground. Add some of
the chicken stock if using a blender, to facilitate grinding. Pour the
corn mixture into a mixing bowl. Add the cornmeal, butter and
shortening and beat to mix. Combine the chicken stock, sugar, baking
powder, salt, pepper and cayenne pepper in a small bowl. Pour it into
the cornmeal batter and stir to make a thick batter. Fold in the
remaining corn kernels and let the dough rest for 20 minutes until
firm enough to hold its shape.
Select two husks the same size and overlap the wide ends. Spoon about
1/2 cup dough in the center. Roll the edges inward to make a fat cigar
shape. Tie the ends with string or strips of leftover husks. Fringe
the ends. Steam on top of the stove or in the oven (preheated to 450°
F.) until the tamales are puffed, moist and firm, 25 to 35 minutes.
Check after about 15 minutes to be sure that the water has not boiled
away; add more water if needed. Keep the tamales covered for up to 20
minutes before serving.
cut the tamales down the center with a sharp knife. Pinch the ends and
gently pull the opening apart to loosen the filling. Accompany with
corn sauce or a tomato and chili relish.
1 cup yellow cornmeal for the blue.
1/2-ounce stick of Monterey Jack cheese in the center of the dough of