RECIPE: Autumn Tamales
There is something irresistible about the way fall touches each of your senses. The rich colors, the crunching sounds of fallen leaves beneath your feet, the first aromas of fireplaces awakening, and the savory sweet vegetable mix of the fall harvest. With fresh corn in abundance, we offer our delicious take on Cuban Tamales – a fine way to celebrate the harvest cycle and satisfy an appetite well worked up.
This recipe yields 16 to 18 tamales
- 12 Large Fresh Corn
- 1 cup Fine Yellow Corn Meal (goya) (NOT Grits or NOT Masa)
- 1 ½ cups of milk
- 2 tsp. Baking Powder
- 4 Tab. Sugar
- 1 tsp. Salt
- 1 Pork Butt – Brined overnight then Diced
- 1 large or 8 oz Spanish Onion Diced Fine
- 1 large Red Pepper Diced Fine
- 6 lg cloves Garlic Minced Fine
- ¼ cup crushed tomato
- 2 Tab. Cumin
- 1 Tab. Smoked Paprika Powder
- ¼ cup dry sherry
- Salt to Taste
Shuck and cut Fresh Corn from the husk be sure to save corn leaves. Ground the corn in the Robot coupe about 4 to 5 pulses. You may want to do this in batches. Combine the Corn Meal, Milk, Baking Powder, Sugar and Salt with the ground corn and place in the cooler while you prepare the sofrito.
For the sofrito, brown the pork and add the Onion, Pepper, Garlic, Tomato, Cumin and Smoked Paprika and cook for about 15 minutes to 20 minutes. Add the Dry Sherry and Salt as needed. Place in a clean shallow pan to cool in the refrigerator. Combine the ground corn and Pork Sofrito and stir well.
Using the fresh corn leaves shape and fill tamales. Try using Aluminum Foil for consistent shape and size. Place the rest of the fresh corn leaves at the bottom of your pot and add about 2 inches of water. Place the Tamales in the pot and cover tightly with foil. Steam for about 1:15 minutes. Place the fully cooked Tamales on a single layer and let them cool slightly before serving.
Posted on September 8th, 2017 at 10:16 am [ssba]