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Belton Tamales




Source of Recipe


Internet


List of Ingredients




1 16-oz. pkg. frozen whole-kernel corn
1 ¼ cups milk
24 dried cornhusks
2 cups Masa Harina (tortilla flour)
2 tsp. baking powder
1 tsp. salt
1¼ cups butter, softened (2½ sticks)
6 oz. soft goat cheese (chèvre)
1 3-oz. pkg. cream cheese, softened ½ cup roasted red sweet pepper, drained and cut into 12 strips
Salsa or Hot Sauce (optional)


Recipe



Place corn in strainer under water to thaw. Drain; transfer to 15x10x1-inch baking pan. Roast corn in 400° oven for 10 to 15 minutes, stirring once. Cool slightly. Transfer to blender; add milk. Cover; blend until almost smooth.

Soak husks in water for 30 minutes. Lay husks flat; pat excess water with a dry towel. Discard any that are torn, broken, or too small. (You may discard up to half of husks.)

In medium bowl, combine masa harina, baking powder, and salt. Set aside. In large mixing bowl beat butter with electric mixer until light and fluffy. Add masa harina mixture and corn mixture alternately to whipped butter until soft dough is formed.

In a small bowl, mix cheeses together until smooth.

Spoon scant 1/3 cup dough onto each husk. Spread dough into a 5x4-inch rectangle, spreading 1 long side of dough to edge of husk and leaving equal spaces at ends. For each tamale, spoon on 1 tablespoon cheese mixture and add 1 red pepper strip. Use husk to gather dough around cheese. Tuck in ends of husk and roll, starting from a long side. Tie tamales with strip of corn husk or 100-percent-cotton string.

Steam for 40 to 50 minutes or until tamales pull away from husks. Serve with salsa or hot sauce, if desired. Makes 12 appetizer servings.

Make ahead: Wrap and freeze cooked tamales in husks. Thaw overnight in refrigerator. Steam in a steamer basket over gently boiling water for 15 to 20 minutes or until heated through.