16Fresh Corn kernels. (3-4 ears of corn or 2 cups of kernals)
1CupFresh cilantro leaves roughly chopped
½CupFresh spinach roughly chpped
¼White onion finely diced
1-3TBPSaji Amarillo chili paste
1Garlic clove minced
4-5tspHoney (to taste)
1tspSea Salt
1tspFreshly ground black pepper
2tspCornstarch
Tamale Assembly
Corn husks
Cotton Twine
Instructions
Tamale Dough
In a food processor bowl add the corn, cilantro and spinach. Add water 1 TBPS at a time and blend. The mixture should be thick, but well blended and smooth.
In a saute pan add the EVOO over medium to medium low heat. Add the onions and cook until transparent and fragrant.
Add the aji Amarillo chili paste and garlic. Saute until fragrant. Stir continuously.
Add the corn nixture and honey. Add the honey by the TBPS and taste. Sweeten to your taste.
Saute the mixture until the corn cooks about 20-30 minutes. Stir continuously. This will thicken and can burn, so watch and stir frequently.
Once thickened, add the salt and pepper. You can add by ½ teaspoons and taste until it meets your taste. I have found 1 tsp works well for my taste.
When cooled add the corn starch and mix well. Set aside.
Tamale Assembly
Dip the corn husks in hot water, which helps make them more pliable. Dip for 30-60 seconds.
Place 2-3 corn husks overlapping on a flat clean counter. Add 1-2 TBPS of the dough.
Roll the husks into a tube and tie the ends with cotton twine (see picture).
Place in the steamer for 45-60 minutes. Check them after 30 minutes. They should be firmer to the touch.