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

Preparation info
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Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

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.