Steamed corn patties with roasted capsicum and chilpotle
2 cups Tio Pablo Masa Harina
½ cup butter, cubed
1 teaspoon Tio Pablo Red Chilpotle Salt
1 pinch sugar
1 cup vegetable broth
1 teaspoon baking powder
¼ teaspoon coarse black pepper
2 ½ cups corn (fresh or thawed frozen)
1 ½ cups tasty cheese
1 roasted red capsicum, sliced
La Morena Chilpotle Peppers 100g, chopped
Tio Pablo Corn Husks, soaked in hot water for 1 hour
In a food processor blend corn and cheese until corn is in nearly a meal consistency. Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed. Add broth and mix until just smooth.
Place about 2 tbsp of mixture into soaked corn husk.
Fill with some cheese, slices of roasted capsicum and a spoonful of chopped Chilpotle Pepper.
Cover filling with Masa flour mixture and close corn husk around filling. Roll husk closed, roll and fold over ends and set aside. Tie up husks with cooking twineor long bits of husk.
Place tamales into steaming tray above boiling water for about 1 hour, or until Masa flour mixture is set. Let cool slightly to harden. Open husks to reveal patty and top with your favourite salsa. Makes about 15-18 tamales.
Products used in this recipe