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Corn, Cheese and Chile Verde Tamales
Ingredients
  • subheading: For the fresh corn masa:
  • 4 cups white corn kernels fresh or thawed frozen
  • ½ cup evaporated milk
  • ½ cup unsalted butter at room temperature
  • 1 tablespoon sugar
  • 1 cup corn flour for tamales or masa harina
  • 1 teaspoon baking soda
  • ½ teaspoon kosher or sea salt
  • 1 teaspoon vegetable oil
  • subheading: For the filling:
  • 1 tablespoon vegetable oil
  • 1 cup slivered white onion
  • 1 pound fresh Anaheim chiles roasted, sweated, peeled, stemmed, seeded and cleaned, sliced into thin strips
  • ½ teaspoon kosher or sea salt
  • subheading: To assemble the tamales:
  • 30 dried corn husks plus more for lining the steamer
  • 1 ½ cups grated melting cheese such as asadero, quesadilla, Oaxaca, Monterey Jack, or mozzarella
Steps
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