Sweet Corn and Goat Cheese Tamales, with a Roasted Tomato and Chipotle Salsa

Name: Sweet Corn and Goat Cheese Tamales, with a Roasted Tomato and Chipotle Salsa
Yield: Serves 8
Ingredients: 1¼ cups plus 2 tablespoons soy milk; 1 large red bell pepper, finely chopped; 1¼ cups corn kernels, from about 2 ears of corn; ½ large, ripe banana, cut into ½-inch slices; ½ large red onion, finely chopped; 2 tablespoons canola oil; 2 teaspoons olive oil; 2 tablespoons freshly squeezed orange juice (from about ½ orange); ⅓ cup organic trans fat-free spread or buttery spread; Sea salt and pepper, to taste; 1 dried chipotle pepper, soaked in hot water to cover until softened, about 15 minutes; 1 teaspoon baking powder; 1 clove garlic, finely chopped; 2 large tomatillos, husked, rinsed, and cut into ½-inch-thick slices; 20 or more dry corn husks (look for them in the Mexican-foods section of the supermarket); Sea salt and pepper; 2 ounces goat cheese; 1 large red tomato, cut into ½-inch-thick slices; 1 large yellow tomato, cut into ½-inch- thick slices; 2 cups masa harina; 2 tablespoons orange juice; 2 tablespoons finely chopped cilantro; Juice from ½ lime, about 4 teaspoons

Preparation info

Serves
8

Difficulty
Medium

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Tamales are basically corn cakes covered with a filling then wrapped in corn husks and steamed. I use a three-tier bamboo steamer over a metal pan that I bought at a Chinese grocer, and it works great. You can use a setup like this, or any steamer you have. This recipe makes about 15 tamales and you can freeze any leftovers for up to 3 months. Defrost frozen tamales in the refrigerator, then reheat them by steaming for about 15 minutes, or until heated through.

Ingredients

Main course
Vegetarian
Gluten-free

Ingredients

Method