Corn Tamales with Swiss Chard

While you may certainly utilize a finely ground cornmeal in this case, the flavor will differ significantly.

Photo by Tom Hirschfeld/@bonafidefarmfood.com

Ingredients

For the Tamales

• 2.5 cup fresh corn kernels off the cob

• 1.5 cup yellow masa

• 1/2 teaspoon baking powder

• 6 tablespoon unsalted butter

• 1/4 cup lard

• 1 teaspoon kosher salt

• 1/2 cup parmesan, grated

• 1 cup warm water

• 1/2 cup heavy cream

• 1 teaspoon fresh garlic, minced

• 1/4 teaspoon lime zest

• 14 dried corn husks

  
  

For the Swiss chard

• 8 cup Swiss chard, rinsed, dried, stems removed and cut into 1 inch strips

• 1 yellow onion, peeled and julienned

• 2 teaspoon fresh tarragon, minced

• 1/2 teaspoon red pepper flakes

• 2 tablespoon canola oil

Guidelines

Step 1

Immerse the corn husk in warm water. If necessary, place a plate on top to ensure they remain immersed.

Step 2

Add 1 cup of corn kernels to a large mixing bowl or a mixer equipped with a paddle attachment. Incorporate the yellow masa, baking powder, four tablespoons of butter, lard, salt, and parmesan.

Step 3

Incorporate these ingredients as you would for biscuits. In other words, blend until the lard and butter are well incorporated. The final outcome should resemble struesel.

Step 4

Incorporate the liquid and mix until a pliable dough forms.

Step 5

Extract the corn husks from the water and allow them to drain. They should not be excessively dry, yet an abundance of moisture is undesirable. Examine the husk and select 2 or 3 that are thicker than the others, then longitudinally divide them into 20 strips. Twenty exceeds your requirements; but, it is likely that a few will break, necessitating additional units.

Step 6

Partition the dough into 8 equal segments. Shape them into logs that are 1 inch thick and position each log on the ear side, or concave side, of a corn husk. Envelop the masa dough with the husk and thereafter secure each end with a piece of husk. If you secure them slightly loosely, you can then adjust the knot snugly against the dough before tightening it firmly. Exercise caution to avoid pulling too forcefully, since the corn husk strip may fracture. Place the tamales in a steamer basket.

Step 7

Insert the steamer basket into a pot containing boiling water. Cover and lower the heat to prevent the water from evaporating completely, then steam the tamales for 30 minutes.

Step 8

In the bowl of a food processor, purée half of the remaining corn until it achieves a pulpy consistency. It need not be smooth.

Step 9

In a small saucepan, include the remaining 2 tablespoons of butter and position it over medium heat. Incorporate the garlic once the butter has reached a warm temperature. Allow it to sweat without caramelizing.

Step 10 Incorporate the cream and corn, then season with salt and pepper. Heat it to a boil, then lower it to a simmer.

Step 11

Position a big sauté pan on medium heat and include the canola oil. After it reaches a high temperature, include the onion. Season with a generous teaspoon of salt and pepper, then sauté the onions until they commence browning and become tender. Incorporate the chile flakes immediately prior to adding the chard.

Step 12

Incorporate the chard and utilize tongs to ensure it is evenly coated with the oil. Season with additional salt and pepper, then boil the chard, covered, until it becomes soft, retaining its vibrancy without becoming mushy. If the pan appears dry, you may add a small quantity of water, around one tablespoon.

Step 13

Ensure all components are heated adequately. Incorporate the lime into the creamed corn. Mix to amalgamate.

Step 14

Incorporate the tarragon into the chard and mix thoroughly.

Step 15

Position a serving of chard onto a plate. Utilize a knife to slice each tamale as one would a cooked potato, then grasp each tied end and gently push inward to open the corn husk packets. Position one or two tamales atop the chard and garnish with creamed corn. Provide.