Grilled Tamales with Poblanos and Fresh Corn

Name: Grilled Tamales with Poblanos and Fresh Corn
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 30
Cuisine: Mexican
Ingredients: 2 teaspoons baking powder; 355 milliliters corn (from 3 ears); 473 milliliters corn tortilla flour (masa harina; 9 ounces); 85 grams 30 dried large corn husks , separated and any damaged husks discarded; 237 milliliters finely ground cornmeal; 567 grams fresh poblano chiles (about 5); 710 milliliters water; 1 medium white onion, chopped; 237 milliliters lard (1/2 pound), melted and cooled, divided

Grilled Tamales with Poblanos and Fresh Corn requires roughly 5 hours from start to finish. One serving contains 61 calories, 2g of protein, and 1g of fat. This recipe serves 30. This recipe covers 3% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. If you have corn husks, corn, ground cornmeal, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet.

Instructions

Cover husks with hot water in an 8-quart pot or large bowl and soak, keeping submerged with an inverted plate, until softened, about 30 minutes. Rinse husks, 1 at a time, under running water, then pile on a plate. Cover husks with a dampened clean kitchen towel.

Ingredients you will need

Water

Equipment you will use

Kitchen Towels

Bowl

Pot

While husks soak, roast chiles on their sides on racks of gas burners on medium-high (or on rack of a broiler pan about 2 inches from broiler), turning with tongs, until skins are blackened all over, 4 to 8 minutes.

Ingredients you will need

Chili Pepper

Equipment you will use

Broiler Pan

Broiler

Tongs

Transfer to a bowl, then cover and let stand 10 minutes.

Equipment you will use

Bowl

Peel chiles, then stem, seed, devein, and coarsely chop.

Ingredients you will need

Chili Pepper

Whisk together tortilla flour, cornmeal, baking powder, and 1 3/4 teaspoons salt. Stir in water and let stand 5 minutes.

Ingredients you will need

Baking Powder

Cornmeal

Tortilla

All Purpose Flour

Water

Salt

Equipment you will use

Whisk

Add 1 cup lard and stir vigorously with a wooden spoon until absorbed.

Ingredients you will need

Lard

Equipment you will use

Wooden Spoon

Let dough stand until ready to use (dough will stiffen).

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Dough

Cook onion with 1/2 teaspoon salt in remaining tablespoon lard in a large heavy skillet over medium heat, stirring occasionally, until softened, about 6 minutes.

Ingredients you will need

Onion

Lard

Salt

Equipment you will use

Frying Pan

Add chiles and corn and cook, stirring occasionally, until corn is tender, 6 to 8 minutes.

Ingredients you will need

Chili Pepper

Corn

Remove from heat and cool to room temperature, about 30 minutes, then stir into masa dough.

Ingredients you will need

Dough

Put 1 husk on a work surface, pointed end away from you, and, spreading it flat, mound 1/4 cup filling in center, leaving a 1-inch border on both sides. Bring wide end of husk over filling to cover, then fold in sides. Fold pointed end of husk over to form a packet and arrange, folded side down, on surface. Form more tamales in same manner.

Ingredients you will need

Tamales

Arrange tamales in 2 steamer racks and/or pasta pot inserts, standing them up in 1 layer in rows so they resemble fallen dominoes. Set steamer racks (on top of each other) over boiling water in a pasta pot (use 2 pots if you can't layer your racks; water should not touch racks) and steam, covered tightly, until filling is firm, about 1 hour. (Replenish water as necessary.)

Ingredients you will need

Tamales

Pasta

Water

Equipment you will use

Pot

To check for doneness, open 1 tamale to see if filling is firm and separates easily from husk; if it doesn't, steam 5 to 10 minutes more.

Ingredients you will need

Tamales

Remove steamer racks from heat and let tamales stand 10 to 20 minutes while preparing grill.

Ingredients you will need

Tamales

Equipment you will use

Grill

If using a charcoal grill, open vents on bottom of grill, then light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out across bottom rack (do not bank coals). When charcoal turns grayish white (start checking after 15 minutes), grill will be at its hottest. The grill will be at the right heat when you can hold your hand 5 inches above grill rack over coals for 1 to 2 seconds.

Equipment you will use

Grill

If using a gas grill, preheat all burners on high, covered, 10 minutes.

Equipment you will use

Grill

Oil grill rack, then grill tamales, covered only if using a gas grill, turning over once, until grill marks appear on corn husks, 4 to 6 minutes total.

Ingredients you will need

Corn Husks

Tamales

Cooking Oil

Equipment you will use

Grill

· Tamales can be steamed (but not grilled) 2 weeks ahead and cooled completely, then frozen in sealed bags. · Thaw by resteaming until hot, then let stand 10 to 20 minutes before grilling. · If you aren't able to grill outdoors, tamales can be cooked in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat.

Ingredients you will need

Tamales

Equipment you will use

Grill Pan

Grill

Equipment

Ingredients

Servings:

2teaspoons

baking powder 355milliliters

corn (from 3 ears)473milliliters

corn tortilla flour (masa harina; 9 ounces)85grams

30 dried large corn husks , separated and any damaged husks discarded 237milliliters

finely ground cornmeal 567grams

fresh poblano chiles (about 5)710milliliters

water 1medium

white onion, chopped 237milliliters

lard (1/2 pound), melted and cooled, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Williams Selyem Westside Road Neighbors Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 140 dollars per bottle.