Рецепт Fresh Corn And Red Pepper Tamales
Ингредиенты
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Инструкции
- Remove the husks from the corn, saving the large inner ones and discarding the very outer and the small inside husks (you'll need 3 husks for each tamale). In a large bowl, cover the husks with sufficient warm water to cover and leave to soak.
- With a sharp knife over a large mixing bowl, remove the corn kernels from the cobs saving all the juices. You should have about 1 1/2 c. of corn. Add in the red pepper, lowfat sour cream, lowfat milk, cornmeal, baking pwdr, salt and cayenne pepper to the bowl and stir to mix.
- Drain the husks thoroughly in a colander and pat dry with paper towels. Place approximately 1/4 c. of the filling onto 1 husk and spread it slightly lengthwise. Bring the top and bottom ends to the center, overlapping slightly. Wrap another husk around it lengthwise, forming a cylindrical shape. Use one more husk to seal and secure the shape by wrapping the opposite way. Using butcher"s twine, tie securely crosswise and make a knot.
- Place the tamales in a steamer over simmering water and steam for 1 hour. Remove with a slotted spatula. Cut the strings and remove. Cold slightly, then serve with a dollop of lowfat sour cream and a drift of paprika.
- This recipe yields 8 tamales.