Easy Cheese and Corn Tamales with Poblano Cream
- For the Poblano Cream:
- 4 lbs. masa de maiz (Maseca is a popular brand)
- 1 ancho chile
- 1 8-oz. pkg. cream cheese
- 1 lb. grated jack cheese
- 2 tablespoons chopped cilantro
- 1 pasilla pepper, roasted, peeled and minced
- 1 lb. pkg. frozen petite white corn
- 1 egg
- 1 teaspoon kosher salt
- Presoaked corn husks
- 1/2 roasted pasilla chile
- 2 cups heavy cream
Adapted from hispanickitchen.com
In food processor, grate jack cheese and remove to large bowl. Then insert blade, and process half the corn to resemble creamed corn. Remove and add to large bowl. Place cream cheese, egg, chopped pasilla chile, salt and cilantro into the food processor and pulse several times to combine. Add to large bowl. Add the remaining whole corn to the bowl. Mix by hand to combine, then refrigerate until ready to use.
Bring 2 cups water to boil. Add the ancho chile. Let soak 10 minutes, and then place in blender with just enough soaking liquid to process the chili into a paste. Push through a fine sieve. Using a mixer, add chile paste to the masa, one tablespoon at a time, until the desired color and taste, and then continue to beat with mixer to lighten the masa. You can also use purchased masa, flavoring it with the chili.
Spread the Masa on the soaked corn husks, and then place the cheese and corn mixture down the middle. Fold, and place on large baking sheet until all tamales are filled.
Line a large pot fitted with steamer insert with corn husks, add tamales, cover with more corn husks, and steam over simmering water for about one hour. Remove to let cool. Serve with poblano cream.
For the Poblano Cream:
Blend to combine. Just before serving, place in small saucepan and bring to a bare simmer. Drizzle over tamales.