2lb bag of fresh masa
4 Chipotle peppers (Chipotle in Adobo sauce can)
2 Fresh Corn shucked
Soak your corn husk in water to prepare, shuck your corn, and chop your peppers.
Add water to your masa until it is moist enough (you can touch it and there will be peaks).
Add in your corn and peppers and salt to taste.
Smear your masa onto the corn husk that is softer, and add your quest fresco.
Fold in one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold the bottom of the husk up.
Steam in a pot for 45mins to an hour or until the tamale pulls away from the husk cleanly.
Serve your homemade tamales, they can be enjoyed on their own or with a side of salsa, guacamole, or crema.
About the Recipe
This dish was amplified through our Corn Walking Series hosted by Grinding Stone Collective & the First Foods Program. This series was led by Neida Rodriguez (Diné, Hopi, and Mexican), a local Food Educator with Edible Schoolyard, who led us on an immersive six-part journey that celebrates the heart and soul of indigenous Mexican food culture.
As part of our series, we explored the rich heritage of Maize (corn), unlocked the alchemy of nixtamalization, mastered the art of crafting tamales and tortillas, and indulged in the savory delight of chilaquiles. Each installment is a flavorful chapter that honors tradition, culinary artistry, and the profound impact of corn on the globe. 🫓🍳🌾
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