This recipe was in Cook's magazine. It reduces fat and calories by excluding the lard that usually binds the tamale dough together, and replacing it with pureed corn, water, and corn oil. Serve the tamales with salsa verde, salsa picante, or low-fat sour cream.
16 ounces whole kernel corn, canned - drained and pureed
2 cups masa harina
3/4 cup warm water
3 tablespoons corn oil
2 tablespoons sugar
8 large dried corn husks
1 cup reduced-fat cheddar cheese - shredded
4 ounces diced green chili pepper - canned
In a bowl, stir together corn puree, masa harina, warm water, oil, and sugar to form a soft moist dough. (If dough is too dry, add warm water 1 tablespoon at a time). Set aside.
Bring a large saucepan of water to a boil. Add the corn husks and then reduce heat. Simmer, uncovered, for about 5 minutes or until soft. Drain.
To assemble tamales, place husks on a flat surface with shorter, tapered points toward you. Spread 4 tablespoons of dough on each, leaving a 1/4 inch border at the top and 1 1/2 inch border at the bottom and the sides. Sprinkle 2 tablespoons each of cheese and chilies down the center of each. Fold the sides up and over the filling. Then fold in half to bring the bottom ends together; tie closed with a long strip of corn husk.
In a large skillet with a tight fitting lid, place tamales on an open steamer basket or a wire rack. Add water to cover the bottom of the skillet, making sure the water does not reach the tamales. Bring water to a boil. Cover and steam for 35 to 40 minutes or until tamales easily pull away from husks when unwrapped.
Calories: 323 Calories From Fat: 34%
Protein: 5g Carbohydrate: 50g
Cholesterol: 0mg Sodium: 4mg