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Ingredients
- 1/2 c. Lowfat milk
- 1Â 1/3 c. Roasted fresh corn kernels
- 1 c. Masa harina
- 14 Tbsp. Butter, softened
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 1/2 c. Chiles poblanos, finely diced
- 1/2 c. Jack cheese
- 8 x Dry corn husks
Directions
- Soak husks in warm water till pliable. In a saut pan simmer the lowfat milk and corn together over medium heat till the corn becomes soft (about 10 min. Strain the corn, reserve 1 c., and pure the remainder with the lowfat milk. Add in the pure to the masa harina, and mix with a spoon or possibly whisk. In a large bowl, whip the butter, baking pwdr, and salt together till light and fluffy. Incorporate the masa in 2 ounce increments, whisking till light and fluffy (about 10 to 15 min total). Mix in the green chile, remaining corn and cheese.
- Divide masa proportionately between the corn husks, roll and tie tamales and steam for 30 min. Let cold slightly and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 557 | |
| Calories from Fat 408 | 73% |
| Total Fat 46.33g | 58% |
| Saturated Fat 28.68g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 988mg | 41% |
| Potassium 246mg | 7% |
| Total Carbs 30.58g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.82g | 2% |
| Protein 8.51g | 14% |
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