2Ears of ripe corn. 1 cup of fresh corn kernels1 ear of corn yeilds approximately ½ cup of corn kernels.
¼cupunsalted butter
1TBPSaji Amarillo paste
3Garlic cloves minced
¼tspSea salt
¼tsphoney
3egg yolks
Tamale Filling
4TBPScream cheese at room temperature.
1-2tspaji Amarillo chili paste
1TBPSfinely chopped cilantro (optional)
Tamale Assembly
Banana leaves
Instructions
Tamale Dough
Slice the kernels from the ear of corn. Place them into a food processor bowl.
Add 1 TBPS of water and process until the mixture is smooth. You may need to add more water, so do so 1 TBPS at a time. Once smooth, set aside.
Add the butter to a saute pan. When melted add the garlic and the aji Amarillo chili sauce. Saute until fragrant.
Add the corn and miw well. Cook over low heat for about 20 minutes. The mixture should be much less moist and more firm. Cook until the corn is well cooked, then cook until the correct consistency.
Remove from the heat and set aside to cool.
Once cool add the egg yolks, stiring continuously and mix well.
Tamale Filling
In a small bowl mix the cream cheese, Amarillo chili paste and cilantro (if using). Mix it very well. Taste and add salt is needed.
Tamale Assembly
Prepare the banana leaves as discussed in my blog.
Cut the pieces about 8x10 inches.
Place about 3-4 TBPS of the dough in the center of the leaf. Add about 1-2 tsp of the cheese filling.
Roll the banana leaf into a tube. Fold over the two ends onto the tube, then tie both ends using cotton twine (see pictures).
Place the tamales into a steamer and steam 45-60 minutes.
To serve, use Salsa Criolla, either warm on at room temperature. They are better warm.
Keyword appetizers, Peruvian tamales, Tamales de Queso