Corn Tamales with Cheese & Salsa Mexicana

Prepare the salsa by roasting jalapenos, tomato, onion, and garlic.

Use a molcajete to prepare the salsa and set it aside.

Soak corn husks in hot water for about 30 minutes to one hour.

Remove the kernels from 8 to 10 ears of corn. Canned corn can also be used.

Blend the corn in a food processor until well broken down.

Transfer the blended corn to a large bowl.

Add 2 cups of corn flour, baking soda, baking powder, and salt to the bowl.

Mix until everything is well incorporated.

Spread a generous spoonful of the mixture in the middle of a corn husk.

Add a generous piece of your favorite melting cheese and a spoonful of the salsa on top.

Fold over the edges of the husk and tuck in the tip.

Fill a steamer with water and arrange the tamales in a stand-up position.

Use leftover cups to keep the tamales from falling over in the steamer.

Place the steamer on the burner on high heat.

Once it reaches a boil, turn down the burner to low, cover, and steam for 1 to 1.5 hours.

Carefully remove the tamale from the steamer and allow it to cool for about 10 minutes before removing it from the husk.

Equipment Needed

Spice Level:

Dietary