PHOENIX -- 'Tis the season for tamales!
Head Chef Tiffany Allison Nagel of Aunt Chilada's showed 3TV's Yetta Gibson the basics of tamale-making.
Of course, Aunt Chilada's is willing to do the work for you this holiday season.
Aunt Chilada's Homemade Tamales
Your choice of red beef, chicken and green corn or a combination of all three.
Every order includes red or green sauce, crisp chips and our award winning salsa. Available hot and ready to eat or fresh frozen to enjoy later with friends and family.
Half dozen -- $14; 1 dozen -- $28
7330 N. Dreamy Draw Drive
Phoenix, Arizona 85020
602-944-1286 or www.AuntChiladas.com
Green Corn Tamale Recipe
2 pounds masa
1 cup butter
1/2 cup sugar
1/4 cup evaporated milk
½ cup diced and peeled green chilies
½ cup creamed corn
½ cup cheddar cheese
½ cup jack cheese
In mixer, combine butter and sugar and mix thoroughly. Beat on high for about 5 minutes or until completely blended.
Slowly add masa, evaporated milk, green chilies, cream corn, cheddar, and jack cheese until mixed completely.
Green Corn Filling
12 oz whole corn kernels
1 cup cheddar and jack cheese blend
12 oz green chilis
5 oz evaporated milk
Tamale husks soaked in hot water
Mix all ingredients in mixing bowl and spread over masa-covered tamale husk. Fold. Wrap in parchment paper and steam for 1 hour or until masa is firm.