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Recipes Main Course Tamales
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| Servings: | 6 |
| Author Notes: |
This recipe was created by Chef John Sedlar, who was asked to create a healthy tamale for Self Magazine. This tamale dough is used as the base for his healthy "Self"
Tamale with Vegetable and Carrot Sauce, among others.
This tamale dough, made with fresh corn, has a distinctively intense flavor. The fresher and younger the corn, and the less starchy it is, the better. |
| Ingredients: |
1 tablespoon corn oil 3 cups fresh corn kernels 1/2 red bell pepper, seeded and diced 1/2 green bell pepper, seeded and diced 1 tablespoon semolina flour 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 1/4 cup heavy cream 1 large egg |
| Instructions: |
Heat the corn oil in a saucepan. Add the corn and bell peppers and sauté over medium heat for 10-15 minutes, stirring frequently, until tender. Remove from the heat and let cool to room temperature. Transfer three-quarters of the mixture to a blender and blend for 1 minute -- do not over mix. Add the remaining mixture and other ingredients and pulse until thoroughly combined. Use this dough to make Chef John Sedlar's "Self" Tamale with Vegetable and Carrot Sauce. |
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