Categories: Red Bell Peppers, Tamales
Ingredients
- DOUGH:
- 2 cups masa harina
- 6 Tbsp cold unsalted butter, cut into pieces
- 3 Tbsp sugar
- 2 1/4 tsp salt
- 1/2 cup low sodium vegetable broth
- 3 1/2 cups white or yellow corn kernels
- 1 cup grated low fat sharp cheddar cheese
- 1 tsp active dry yeast
- 1/8 tsp black pepper
- FILLING:
- 2 Tbsp vegetable oil
- 1 medium sweet onion, chopped (1 1/2 cups)
- 1 large tomato, diced (1 cup)
- 1/2 cup diced red bell pepper
- 1 (4 oz) can roasted green chilies, partially drained
- 1 cup white or yellow corn kernels
- 2 cloves minced garlic (2 tsp)
- 1/2 tsp smoked paprika
- 1/2 cup reduced fat sour cream
- 6 oz crumbled low fat feta cheese
- 32 dried corn husks
Directions
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To make the dough, blend masa, butter, sugar and 1 tsp salt in a food processor until a coarse meal forms. Add broth, and blend until dough forms. Transfer mixture to medium bowl. Place 2 1/2 cups corn, cheese, yeast, pepper, and remaining 1 1/4 tsp salt in food processor, and pulse until coarse puree forms. Stir puree and remaining 1 cup corn into masa mixture.
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To make filling, heat oil in a large skillet over medium heat. Add onion, tomato, and bell pepper; saute until onion and bell pepper are soft. Stir in chilies, corn, garlic, and paprika, and season with salt and pepper, if desired. Cook 1 to 2 minutes more, then cool. Once mixture is room temperature, stir in sour cream and feta. (If mixture seems to runny, add masa.)
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Meanwhile, soak corn husks 1 hour in a large pot of cold water. (Weigh husks down with a plate to keep submerged.) Drain husks, and pat dry. Overlap 2 husks with short sides near you on work surface. Spread 2 Tbsp of the dough on left side. Add 2 Tbsp of the filling in the center. Fold up bottom, then right side over the filling; fold up left side to enclose. Tie with twine. Repeat with remaining ingredients.
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Stack tamales in large steamer. Stem 1 1/2 hours. Remove from heat, and let cool in steamer before serving to allow masa to set.