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Active Time
1 1/2 hr
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Total Time
3 1/2 hr
Tamales—meat or vegetable fillings surrounded by masa dough and steamed in softened corn-husk packets—are a Latin American staple, and this rendition cleverly showcases corn in three distinct forms. Kernels of fresh sweet corn brighten up a dough made from corn tortilla flour. (Adding cornmeal to store-bought masa flour helps mimic the texture of fresh tamale dough, a trick we picked up from Magda Bogin at the Cocinar Mexicano cooking school in the town of Tepoztlán.) Poblano chiles add a touch of heat, but it's the time on the grill that gives the tamales real fire. The husks develop a light char, and the smoky flavor penetrates the tamale, accenting the corn in all its dimensions beautifully.
Ingredients
Makes about 30 tamales
Step 1
Cover husks with hot water in an 8-quart pot or large bowl and soak, keeping submerged with an inverted plate, until softened, about 30 minutes. Rinse husks, 1 at a time, under running water, then pile on a plate. Cover husks with a dampened clean kitchen towel.
Step 2
While husks soak, roast chiles on their sides on racks of gas burners on medium-high (or on rack of a broiler pan about 2 inches from broiler), turning with tongs, until skins are blackened all over, 4 to 8 minutes. Transfer to a bowl, then cover and let stand 10 minutes.
Step 3
Peel chiles, then stem, seed, devein, and coarsely chop.
Step 4
搅拌在一起玉米面粉、玉米粉、烘焙powder, and 1 3/4 teaspoons salt. Stir in water and let stand 5 minutes. Add 1 cup lard and stir vigorously with a wooden spoon until absorbed. Let dough stand until ready to use (dough will stiffen).
Step 5
Cook onion with 1/2 teaspoon salt in remaining tablespoon lard in a large heavy skillet over medium heat, stirring occasionally, until softened, about 6 minutes. Add chiles and corn and cook, stirring occasionally, until corn is tender, 6 to 8 minutes. Remove from heat and cool to room temperature, about 30 minutes, then stir into masa dough.
Step 6
Put 1 husk on a work surface, pointed end away from you, and, spreading it flat, mound 1/4 cup filling in center, leaving a 1-inch border on both sides. Bring wide end of husk over filling to cover, then fold in sides. Fold pointed end of husk over to form a packet and arrange, folded side down, on surface. Form more tamales in same manner.
Step 7
Arrange tamales in 2 steamer racks and/or pasta pot inserts, standing them up in 1 layer in rows so they resemble fallen dominoes. Set steamer racks (on top of each other) over boiling water in a pasta pot (use 2 pots if you can't layer your racks; water should not touch racks) and steam, covered tightly, until filling is firm, about 1 hour. (Replenish water as necessary.)
Step 8
To check for doneness, open 1 tamale to see if filling is firm and separates easily from husk; if it doesn't, steam 5 to 10 minutes more.
Step 9
Remove steamer racks from heat and let tamales stand 10 to 20 minutes while preparing grill.
Step 10
If using a charcoal grill, open vents on bottom of grill, then light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out across bottom rack (do not bank coals). When charcoal turns grayish white (start checking after 15 minutes), grill will be at its hottest. The grill will be at the right heat when you can hold your hand 5 inches above grill rack over coals for 1 to 2 seconds.
Step 11
If using a gas grill, preheat all burners on high, covered, 10 minutes.
Step 12
Oil grill rack, then grill tamales, covered only if using a gas grill, turning over once, until grill marks appear on corn husks, 4 to 6 minutes total.
· Tamales can be steamed (but not grilled) 2 weeks ahead and cooled completely, then frozen in sealed bags.
· Thaw by resteaming until hot, then let stand 10 to 20 minutes before grilling.
· If you aren't able to grill outdoors, tamales can be cooked in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat.
How would you rate Grilled Tamales with Poblanos and Fresh Corn?
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Reviews (8)
Back to TopI came across this recipe when it first appeared in 2007, and it was an instant hit. It's been a standard at our tamalada every year since then. It's the one my friends request whenever I'm making tamales. More than one of them have said, "I don't usually like tamales, but these are the best!"
casinada
Texas
2/24/2015
First time making tamales and following this recipe they turned out perfectly. I used a majority of small poblanos from my garden but mixed in a few medium hot mixed peppers added a nice kick of heat. Cook time was closer to 1 1/2 hours, I used my dutch oven with a steamer
Baltimore_Mike
Baltimore, MD
10/25/2013
this is AWESOME! I actually added strips of Queso fresco(mexican farmer's cheese) or cream cheese & strips of poblano in the center befor wrapping. you can also add queso fresco to dough, I added more garlic to dough & it tasted DEVINE!
AnnaDSolis
South Texas (Fla. native)
3/11/2009
I also used the non-hydrogenated Spectrum shortening, and prefer it to the heavier lard. Two things I have learned when making tamales- when you start them steaming, put a couple of dimes in the water, so they will clang if the pot is dry. The other is to add a Tablespoon of water to steamed tamales in a zip lock bag- then to reheat, you can microwave and the water will steam them- Liked this very much with a savory (vegetarian chorizo called 'soyrizo') filling for breakfast, and also with a dried fruit and nuts filling for a dessert tamale- drizzled with warm cajeta, yummy!
zennia
3/17/2008
很好的玉米粉蒸肉。我用冷冻烤玉米和Earth Balance in place of the rendered lard I keep in the freezer and the tamales were perfection for my vegetarian clients.
janetkeefe
Private Chef, Houston
3/5/2008
The masa needs some pureed onion and hominy and sweet corn--about a cup each.
jgk111
9/23/2007
My first time making tamales, and these were delicious. I also substituted vegetable shortening for lard. Served them with the pozole rojo from the same issue.
Anonymous
Chicago
9/17/2007
Made these (in advance, as the recipe suggests) and they were spectacular. Fresh corn lends a lot (though I am guessing a high quality froz corn might be a decent substitute in the dead of winter) and the grilling makes them beautiful as well as tasty. I tried the new Earth balance shortening (non- hydrogenated) rather than lard and it worked out perfectly. Heavenly side dish for grilled chicken, fish or big salad for a luncheon.
Anonymous
Washington, DC
9/4/2007
