Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Tamales de rajas con elote (tamales with corn and poblano chiles)
Date: May 18, 2007
30 to 35 dried corn husks
2 tablespoon oil or shortening
1 average onion, finely chopped (about 1 normal cup)
2 garlic cloves, minced
2 poblano chiles, roasted, peeled, tops removed, seeded and diced
2 normal cups fresh or drained canned corn kernels
1 1/2 tablespoons chopped fresh cilantro
Salt to taste
1/2 formula Basic Tamale Dough
Place corn husks in a large bowl, cover with boiling good water, and soak for at least 1 hour.
Heat oil in a large skillet over high heat. Cook onion and garlic until golden, 2 to 3 minutes. Reduce heat to average. Add poblano chiles and cook 2 minutes longer. Stir in corn kernels and cilantro, cook until moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
Fold or beat corn mixture into the prepared tamale dough, until evenly distributed. Fill, fold and steam the tamales as illustrated (shown at left), using about 1/4 normal cup of the tamale dough mixture for each husk.
Serve with salsa.
Makes 30 to 35 tamales.