How to make Green Corn Tamales
Making homemade tamales can be simple. It's easier if made from corn tamale mixes or kits.
Tamales are a delicious staple of Mexican and Southwestern cuisine.
To make green corn tamales, or any meat tamale, from scratch you need to start with actual corn, scraped from the cob (save the husks!). In Spanish, this is called masa.
Tamale kits, or market bought masa, will contain the grounded corn kernals.
Hot tamales can be steamed in a pressure cooker or large steaming kettle. Always pour water at the bottom of the pan about 1/2 inch deep. Steam for about 1/2 hr to and hour (depending on the method). Refrigerate for 3-4 days. If freezing the tamales, don't steam them. Hot tamales are the best when they first come out of the steamer. But reheating frozen tamales still captures that spicy corn taste.
More about green corn tamales.
Quick Homemade Tamale recipe
This tamale recipe makes 4 dozen tamales.
Food Needed: 4 lbs. Pork (Shanks or Shoulder) or beef (chunks for stew, or chicken breast.
One-half onion, 7 lbs prepared masa, salt to taste.
Also: green chilies, bay leaves
This tamale recipe is courtesy of the Mojave Tamale Kit which contains everything you need to make authentic meat tamales.
We are searching for a special Tucson home cooking recipe for Mexican tamales and green corn tamales that can be shared with the public. We also will feature some Tucson homemade green corn tamales available to be shipped anywhere in the world.
Green corn tamales originated in the Southwest US
Green corn tamales originated, in the local tradition of Tucson, Arizona Mexican food dining. It is served in nearly every Mexican restaurant in the Tucson area.
Tucson, AZ., located deep in the deserts of the Southwest USA, is home to many fine traditional foods. The chimichanga is another exquisite Mexican delicacy developed in Tucson to be covered in another topic.
The base of any good tamale, taco, burrito, burro or chimi is the tortillla. This type of tortilla (pronounced: tor-tee-a) is made from masa- soaked corn, cooked with lime and then grounded up.
The history of the tamale is well rooted in Mexico. The tamale was a favorite food long before the arrival of Columbus to Mexico. Tamales are a staple dinner items in both Mexican and American dining tables. In the Southwest, tamales are found in the supermarkets along side frozen chimis, enchiladas and pre-made tacos.
Two hot tamales are better than one. Most people eat two or more at a time. Homemade tamales are common in many local Mexican restaurants and street cart vendors. They are easy to eat, not messy and one can never have too many tamales!
At Christmas time, tamales are the main staple. They are called "red tamales," made of shredded beef, red chile and wrapped in a corn husk. Red beef tamales are found all year round and are a popular "hand food" on the run.
The green corn tamal (green, meaning "fresh") is made with fresh white corn, often mixed with cheese, then lined with a long green chile slice before it is rolled and wrapped in a husk. Then the husks are steamed.
Green Corn Tamales Kits