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Green Corn & Chocolate Tamale

by Chef Jeff Smedstad, Elote Café

azfamily.com

Posted on December 15, 2009 at 5:29 PM

Updated yesterday at 5:41 PM

My favorite tamale, after 15 years of making these babies I could still eat one everyday and that is the truest test  of  a classic which for me I believe this to be. This is great intro to tamales as they are easy to form and the prep is minimal. In the southwest where I live these are always the crowd favorite. In all my years of making tamales I have yet to meet anyone that doesn’t like them. If you make carnitas or just pork roast save the fat and use your own homemade lard, it makes a difference as well.

Green Corn Tamale Ingredients:
2 1/2  lbs. masa
1 lb. lard
1 1/2 Tbsp. salt
1 1/2 Tbsp. sugar
1 1/2 tsp. baking powder
1 1/2 cups milk
3 cups corn
2 cups cheese
2 cups roasted diced poblano chile

Green Corn Tamale Instructions:
Use a stand mixer for this one, beat the lard with the salt,  sugar and baking powder then add the masa and beat until smooth adding the milk bit by bit then fold in corn, cheese and chiles. Divide dough evenly on 12 large corn husks or 24 small husks, roll and steam for 1 hour

Yields: 12 tamales


Tamale de Chocolate
The original, often imitated but never equaled. This has been my most requested recipe for years. I came up with this recipe when creating a 5 course all tamale dinner for Christmas eve years ago.

Tamale de Chocolate Ingredients:
1 1/2 cups sugar
1 1/2 cups cocoa
1/2 tsp. salt
1 1/2 tsp. baking powder
1 cup semi sweet chocolate chips
1 lb. lard
2 1/2 pounds fresh masa
1/2 cup milk
1/2 cup chocolate syrup

Tamale de Chocolate Ingredients:
Using a stand mixer  beat lard with sugar, cocoa, salt, until well blended then add the masa one small handful at a time alternating with the milk and the chocolate syrup until it is completely smooth and the cocoa has coated everything with no yellow showing then fold in the chocolate chips. Put about 1/4 cup into 24 corn husks then wrap the husks in aluminum foil and steam for one hour.

 

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